
FT MEPDE 
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'^Pocket 
Field Manual 


Jiy 


Captains George R. Guild 

.1 

AND Frederick C. Test 

United States Army 


A Manual Designed for the 
Use of Troops in the Field 


tCtjc Qlolicgtal* ‘jprtmm 

GEORGE BANTA PUBLISHING COMPANY 
MENASHA, WISCONSIN 







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Copyright 1917 
by 

George' Bant a Publishing Co. 1 


■FEB -I 1918 




Printed and Bound by i 
George Banta Publishing Company, 
^ /Army and College Printe^_ 

A 4 9 2 1 35 Menasha, Wisconsin. ' 


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CONTENTS 


Paragraph 

rntroduction . 1 

Chapter I. Commissioned Officers . 2-36 

Chapter IT. Enlisted Men . 37- 44 

(Tiapter III. Duties of Officers . 45-143 

Chapter IV. Duties of Officers . 144-212 

(’hapter V. Duties of Non-commisssioned Officers 213-279 

Chapter VI. Subsistence of Troops in the Field 280-385 

Chapter A"II. Camps and their Sanitation . 386-417 

Chapter VIII. Practice Marches . 418-456 

Chapter IX. Wagon Train . .. 457-476 

Chapter X. Railroad Transportation . 477-490 

^Chapter XL Care of Arms and Equipment . 491-513 

[Chapter XII. Care of Animals . 514-546 

Chapter XIII. Pay of Troops . 547-574 

^Chapter XIV. U. S. Army Blank Forms .. . . 575-582 















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INTRODUCTION 

1. It is the desire of the authors to ])Iace in your hands 
a manual which contains many things which nifiy be of as¬ 
sistance to you and to ex])lain many of the })roblems that 
will ju’obably confront you when you are en route to maneuvers 
or during your tour of field service. 

The authors have made a close study of the subjects con¬ 
tained herein, they have served with the National Guard, 
formerly the Militia, in cami)s of instruction and at maneuvers 
and have come into close contact with a great number of 
regiments and special trooi)s in different sections of the United 
States. 

They have visited and inspected organizations in their 
armories and have left no stone unturned to become acquainted 
with the conditions which have existed in order to better under¬ 
stand the things which will be of assistance to you. 

It is believed that if the individual officer or enlisted man 
will make a close study of this book and refer to it often 
he will find it will be a great help to him during maneuvers 
or other service in the field. 


CTIAPTER I 


\ 


COMMISSIONED OEEICERS 
Commissioned Officers 

2. The shoulder strap is the badge that distinguishes you 
from your fellow men. By the very fact of your consenting 
to wear it, you signify to society that you accept certain obliga¬ 
tions in return for the trust society places in you in bestowing 
this mark of distinction upon you. 

These obligations are many and varied, no man could name 
them all, but the principle ones that have to do with your 
life habits and conduct will be mentioned. 

Customs 

3. For centuries military customs have been handed down 
from army to army and nation to nation, until by their long 
and continued usage, certain among them have acquired the 
force equal to that of Military Law. It behooves no man to 
violate these customs, because they are the very backbone of 
any military establishment. Customs that have stood the test 
of all the armies of all civilized nations for centuries must 
evidently fulfill a purpose. 

Among the customs, probably the oldest and the most 
necessary is the custom which forbids officers aud enlisted men 
to associate on an equal social basis ivhile on duty. An officer 
of the regular army is always on duty, always subject to the 
customs of the service to which he constantly belongs, whether 
actually serving with troops or on leave of absence. For that 
reason no regular officer can enter into relations of social 
equality with enlisted men. This does not hold true for the 
National Guard or Reserve officer, because a greater part of the 
time this officer is not on duty; when not on duty he is strictly 
a civilian and should govern his social relations with his fellow 
man exacth^ as he would were he not connected with the mil¬ 
itary service of the country. When he falls into a duty 
status he automatically falls heir to the encumbrances of the 
customs of the service to which he belongs. 


COMMISSIONED OFFICEES 7 

4. The question naturally arises, “When is the officer on 
dutyf” and the authors’ answer is, that he is on duty at all 
times when he is in uniform, or at any time when he assumes the 
responsibilities of his office. It is not sufficient to claim that 
an officer is on duty when he is actually present serving with 
troops, and off duty when he is returning home in a street car 
in uniform. Whenever an officer or soldier can, by his acts 
or conduct, bring honor to the uniform of his country, or, by 
his acts, disgrace it, he may well consider himself “on duty.” 

5. Regular troops, officers as well as enlisted men, salute 
officers of the regular establishment, not only because they are 
required to do so by law, but also because they have an inborn 
respect for the shoulder strap and what it signiries. If an 
officer desires this mark of respect he must, as a class, not as 
an individual, conduct himself so as to deserve it. 

6. No soldier of the regular service would have the least 
respect for an officer who would pick his as.sociates from among 
the enlisted men; no officer would have any respect for the 
Major General who ivould prefer, as his most intimate friends, 
the lieutenants who serve under him; no employee of a commer¬ 
cial firm would look, wdth respect, to the white-haired gentle¬ 
man at the head of the firm who could scarcely find any associ¬ 
ates except among the clerks. Why is this? Is it because each 
is “not as good as” the other? It is not for that reason; it is 
because of custom. We are not accustomed to seeing such 
things, and when w'e do see them they grind on our inherent 

, conception of the fitness of things. 

Therefore, while you wear the shoulder strap, pick your 
associates from among those who also wear them, and when 
you are in civilian clothes, be a civilian to your men. 

7. Snobbishness is destestable in any one. You can be pleas- 
' ant to your men, considerate of them, share their burdens and 
I their hardships with them, enjoy their pleasures with them; 

I and do all of this, figuratively speaking, just in rear of the line 
I that runs in front of the officers’ tents—an imaginary line that 
i both you and they instinctively feel, though cannot see, as 
j either of you approach it. 

8. Another custom of the service is that of calling upon 
^ the Camp Commander. The Colonel and his staff should call 
I on the Camp Commander not later than the third evening after 
i arrival. The procedure is for the Adjutant to consult the 






8 


COMMISSIONED OFFICEES 


(’amp Adjutant as to the time most convenient for the Camp 
Commander to receive this call. Side arms should be worn. 
Cards are not left. 

Saluting 

9. Officers should always salute on meeting, the junior salut¬ 
ing first. This salute should be made in a graceful and eas}’ 
manner, and should be accompanied, in all cases, by some 
verbal greeting, except in the case of an officer delivering or 
receiving an order or a message from his superior. It is not 
essential that officers should be acquainted with one another 
to salute and speak when they meet or ])ass; they should always 
do so, irresi)ective of their relative rank or the organization to 
which each belongs. 

Knowledge of Duties 

10. When an officer accepts his commission, he assumes a 
grave responsibility, and he admits that he believes himself 
competent to fill the position he occupies and to execute the 
■duties thereof. The occasion may arise at any time where the 
lives of the officers and men under him dejiend upon his 
capability, forethought and good judgment. 

For this reason, an officer should study the military profession. 
He should learn the ^‘little things’’ about a soldier’s life making 
a study of the messing of his men, the sanitation of his camp, 
the care of his animals, arms and equipments. It is the knowl¬ 
edge of these apparently small things that makes him a good 
officer and after learning these he can devote his time to the 
larger subjects contained in the military profession. 

Errors to be Avoided 

11. 1. The selection of commissary supplies should not be 

left to the issuing supply sergeant. 

2. Great care should be taken with the sanitation of your 
camp, do not neglect this, as the health of your com¬ 
mand depends upon the precautions taken. 

a. Men should be required to use the rears provided and 
not allowed to go to the most convenient place. 
Rears should be located as conveniently as possible, 
due regard being had to the health of the command. 

b. Kitchen refuse should not be allowed to fall to the 
ground where it will attract flies. 


COMMISSIONED OFFICEES 


9 


c. Cooks should he required to be absolutely clean; 
food should be served in a sanitary location and 
should not be ‘ ‘ messy. ’ ’ 

d. Great care should be taken that the men wash their 
mess kits properly and that they are not put away in a 
dirty condition. 

e. Facilities should be provided for the men to wash 
their clothes; this will prevent men from appearing 
in a dirty condition. The place where clothing is 
washed should be kept sanitary. 

8. Animals should be fed and watered regularly and prop¬ 
erly, bridles, saddles and harness should be properly 
fitted; animals should be properly groomed; they 
should not be left saddled and bridled unless some¬ 
one is going to use them; they should not be ridden at 
a gallop when a walk or trot will do just as well. 

4. Men should be required to take ])roper care of their 
arms and equipment. Arms should be inspected once 
each day wdien in camj) or in field. 

]2. Great care should be exercised that wagons or trucks 
are properly loaded and that they are not overloaded. Wagon 
or truck trains should be properly conducted on the march. An 
officer should always be on duty with them. 

18. There should always be a system prevailing in camp 
and duties shofild be done by those supposed to do them. De¬ 
tails should be as small as ])ossible but large enough to do the 
work prescribed. Do not allow men not detailed to do the work 
laid out foy these details. 

Officers should supervise the w^ork of establishing camp 
and should see that it is done quickly and properly. Everything 
should be done as quietly and as quickly as possible. Each com- 
j)any officer should have some particular work outlined for him 
to do and should see that it is done properly. The company 
commander should oversee the wmrk of his command. 

14. Officers must know^ what to do; if an officer does not 
know, wdio'is going to? How can men be commanded, instructed, 
and cared for if the officers do not know their business?—the 
“little things“ not the big ones? 

15. The supply officer should see that the property is kept 
down to the actual necessities. The allowance for a regiment is 
twelve wagon loads, this includes tentage and supplies. 


COMMISSIONED OFFICEES 


]0 


16. Ex])ensive and elaborate mess outfits should never be 
taken into the field for the officers. It is believed that the best 
results will be obtained if the company officers eat the food 
served their companies, but they should not eat with their men. 

17. Of course it is realized that, for many men, the period 
s])ent in the field is their vacation and, in many respects sort 
of an outing—all well and good, a gieat deal of enjoyment can 
be had; but one thing must never be forgotten, you are a 
member of the force that may some day defend your country 
and it is vitally necessary that you should do all in your power 
to become an efficient officer. 

The Uniform 

, 18. Officers should strive to be in prescribed uniform at all 
times. If one expects to attend social functions in a neighboring 
town a neat, clean, field uniform is far more appropriate and 
more soldierly than a dress or white uniform when one is on 
field duty. 

What Constitutes a Good Officer 

19. The ])rime requisite for a good officer is that he shall be 
well disciplined. By this is meant a ready and cheerful willing¬ 
ness on his part to obey the orders of his superiors without 
question and in the spirit in which these orders are given; like¬ 
wise to so conduct himself that he can obtain these results from 
his subordinates. An officer may be ever so efficient, yet if his 
superiors cannot rely u]ion him to obey orders he is of no value 
to the military service. 

20. A line officer must be able to command men. Some 
officers know how to do this instinctively and manage to win 
the love, respect, and confidence of their men without any effort 
to do so. Other officers antagonize all their subordinates, and 
their orders are obeyed grudgingly. How to obtain the results 
is a difficult thing to exjilain, but those who do not have the 
faculty naturally may acquire it if they can ever realize their 
faults. Subordinates are human, they have their feelings like 
you and I, they have pride that can be hurt, or pride that can 
be appealed to. They will do twice as much work twice as well 
if they do it willingly rather than grudgingly. The American 
soldier, as a class, cannot be driven; but if properly led, no sol¬ 
dier in the world ivill produce superior results. The tone of 


("OMMlSSrONED OFFICERS 


11 


voice, the mannerism, the soldierly deportment and demeanor 
of an officer count for a great deal in obtaining cheerful obe¬ 
dience from subordinates. If an officer, who is every inch a 
soldier, quietly says, “Sergeant, I wish you w^ould take a de¬ 
tail of men and have this street ])ro])erly policed “ he will have 
his order more promptly and cheerfully obeyed than another 
officer who slouches down the comj)any street and bawls out, 
“Sergeant, get a detail and clean this street. “ Either officer 
would be obeyed, but the spirit of obedience would be obeyed 
would be different. 

The ex])ressions, “I wish you would, T w^ould like to have 
you “ etc., usually are better than “Go do so and so.’^ When a 
sharp command is needed it should be given, but wdien not 
needed it should be avoided. Speak to your non-commissioned 
officers as you desire to be s})okeu to by your superiors. Many 
an order can be given in such a manner that the one receiving 
it hardly knows that he has been ordered to do anything, and 
obeys in perfect good will. Care must be taken not to go to 
the other extreme, and orders be given in a weak and undeter¬ 
mined manner. An unnecessary order should never be given, 
but if once an order is given the one giving it must follow it 
up at all costs and see that it is obeyed, or else countermand it. 

21. Every officer should know his owui duties and the duties 
of all of his subordinates, otherwise he can neither give orders 
understandingly nor appreciate the qualities of an efficient sub¬ 
ordinate. When first commissioned he should endeavor to learn 
all there is to learn, not only of the duties incident to his own 
rank but those incident to his immediate sui)eriors and his sub¬ 
ordinates. If an officer wishes to succeed he should learn all 
he can about the military profession as a whole, and there is so 
much to learn that he need never fear that he will acquire it all. 

22. An officer should ever be an example to his men. Jle 
should be neat about his ])ersonal ap])earance, clean in his lan¬ 
guage, and soldierly in his deportment. He should be con¬ 
siderate of his men, but snould not be familiar with them while 
on dutii; “familiarity breeds contempt” applies very forcibly in 
the miiitar}’ service. When he has occasion to go among his men, 
even in camp, he should do so in full uniform and with his 
blouse buttoned. It is rarely deemed advisable for an officer 
to remove his coat and pitch in and help his men with some 


COMMISSIONED OFFK'EES 


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work they may be doing; if this ever becomes necessary do not 
'hesitate to do it, but be sure of the necessity existing. 

23. A good officer need never swear at his men—it only 
proves him to be a poor disciplinarian. When things are going 
wrong and every one else loses his head then is the time for the 
officer to retain his own self-possession and remain cool. If 
you do not like to be sworn at do not swear at those under 
you. Coolness is a cardinal virtue of an officer, and profanity 
toward an enlisted man only shows that an officer has lost his 
self-control. Moreover, it is a grave injustice to swear at any¬ 
one whose subordinate military rank forbids him to resent the 
language, and the soldier who calmly endures a volley of pro¬ 
fanity directed at him, and who, realizing his discipline'as a sol¬ 
dier, refrains from a reply, is a far better soldier than he who 
is giving abuse—and more of a gentleman, too. 

Conduct While in Uniform 

21. An officer in uniform is conspicuous wherever he goes, 
and in whatever he does; therefore he should be careful of his 
acts and conduct while in uniform. It is only because officers 
of the regular service are exceedingly careful of their con¬ 
duct when in the vicinity of enlisted men that they retain 
the respect of their men. 

25. It should be remembered that civilians are prone to com¬ 
ment on every little violation of the peace of the community 
when committed by those wearing the uniform of the country; 
nor can they be blamed for doing so. The uniform is intended 
to be respected, and it will be as long as the individual who 
wears it conducts himself properly. 

26. When your organization is doing duty officers are advised 
to bear in mind the following ‘‘dont’s”: — 

Don’t frequent barrooms usually frequented by enlisted men; 
—go to a hotel. 

Don’t appear in uniform on the streets or in public places 
with the men of your organization. 

Don’t wear mixed uniform, adhere strictly to the regulations; 
mixed uniforms furnish a source of quiet amusement for the 
regular soldiers. 

Don’t wear your coat unbuttoned out of camp; nor flowers on 
your coat ; nor your hat on the side of your head. All of these 
things are unsoldierly and detract from your bearing as a soldier. 


('()M^rISSIONED OFFICERS 


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Reference Notebook 

27. Every officer should have a small pocket notebook in 
which he should jot down any stray bit of valuable information 
that n ay come to his notice, in view of the fact that it may 
come in very useful to him at some future date. If an officer 
keep his eyes o])en for pointers he is sure to find many of them; 
—they should go into the book. 

Acquiring Information from U. S. Troops 

28. Use the time in the field to acquire all the information pos¬ 
sible from U. S. troops serving with or near you. Notice their 
camp, how they prepare their food, how the animals are cared 
for, how arms and equipments are cared for;—in fact, use your 
eyes. 

Do not hesitate to visit regular officers of your own rank, or 
those of junior rank. Ask them any questions you desire, for 
they are always glad to help you. If you have the time and oj)- 
portunity to do so, go with regular officers when they attend 
some of their duties. Do not feel that you are intruding, for 
you are not. Any regular officer will be glad to have you go 
wnth him and will go out of his way to teach you wdiat you wish 
to learn, if he sees that you are in earnest. Go to him, intro¬ 
duce yourself, tell him what you would like to know, and you 
will find that you have gained a new friend. Then ask him to 
come to your camp and criticise the faults of your organization. 

29. If you reside near an army post and can spare the time 
you w-ould receive a great deal of information if you would 
request permission from the commanding officer of the troops 
to accompany them on one of their short trips in the field. Such 
permission will usually be granted, and the oflScer will enjoy the 
trip and derive a great deal of good from it. 

What to Take into the Field 

30. Unless otherwise ordered, an officer's camp equipage (for 
permanent cam])) usually consists of a field box and a bedding 
roll, weight not over 150 lb.s. For short camps the field box is 
usual omitted, and it is believed that it would only be an in- 
cumberance to line officers. A good servicable bedding roll will 
be found to be a great luxury, if much camping is to be done. It 
is a part of your prescribed equipment. 


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(’OMMISSIOXPID Ol^FICERS 


31. If an officer cannot afford an ex])ensive bedding roll a 
piece of canvas about 7 feet square will be found to answer the 
purpose. A Gold Medal cot should be rolled inside the bed roll. 

32. The field box, to conform to regulations, should be 32 
inches by 19 inches by 13 inches o\er all, the handles to be of 
rope or leather, hinges and locks to lie flat, so as not to in¬ 
terfere with other articles when loaded on the wagon or truck. 
The box, when packed must not exceed 100 lbs. in weight. 

33. The bedding roll, when rolled should not exceed 39 
inches by 21 inches, nor weigh more than 50 lbs. 

34. If only the strict allowance is permitted then take no 
field box nor cot and limit tlie weight of the bed roll to 50 lbs. 

35. It would be advisable to take a small medicine case 
filled with the ordinary remedies. 

Some Simple Rules for the Field 

36. Don’t come to maneuvers in new shoes, or low ones. 

Be careful of the water you drink. 

Don’t throw food on the ground to attract flies. 

Use the rears, not the ground, and cover the deposit. 

On the march, don’t drink from your canteen until after 
the second halt, nor eat food except at mess. 

Don’t eat salty food before a long march. 

Don’t put milk or beer in your canteen. 

Keep your bowels o])en. 

Don’t wear dirty clothes, look neat. 

Bathe every day, if possible. 

On the march, bathe the feet in cold water at the end of the 
march. Opinion differs as to the use of soap; the authors 
believe its use to be beneficial and not harmful to the feet. 


CHAPTER II 


. ENLISTED MEN 
Why You Should be Soldiers 

37. The policy of the United States has always been 
against large bodies of trained troops and a large standing 
army. Due to luck, inferior enemies, or enemies who were 
themselves engaged in other wars, the United States has come 
out successful in all its past wars. The United States has never 
met a world power that was free to devote its entire forces to 
the task of defeating our own. The present war in Europe 
and the revolutions in Mexico and the raids on our border 
have awakened the people to the necessity of having trained 
men. 

Many people still have the opinion that we never can be 
defeated, others maintain that a million men will offer their 
services in a day. It stands to reason that the men must be 
trained men to be able to withstand the modern engines of 
destruction in the hands of those skilled in their uses, courage 
and patriotism alone will avail nothing, there must be other 
factors, namely—Discipline and Training. 

38. Discipline might be defined as ‘ ‘ the ready and cheer¬ 
ful willingness on the part of the soldier to obey an order with¬ 
out question,—to do what he does not want to do, and do it 
gladly. ’' This, being contrary to human nature, can usually be 
acquired only by years of military training under rigid dis¬ 
ciplinarians, unless the individual recognizes the necessity for 
discipline and cooperates with those attempting to instill it 
into him. 

39. Other things being equal, an undisciplined army will 
suffer defeat when confronted by a disciplined one of equal or 
even inferior numbers. In a future war the safety of the nation 
will depend upon the discipline of each Regular, National 
Guard, and Reserve soldier, and this discipline should be 
learned now. 

40. The LHiited States is supplying the training to all who 
desire to enlist in any part of the military service. Discipline 


16 


ENLISTED MEN 


must be supplied by whom? Among regular troops discipline 
is seldom a matter causing trouble because the recruit gradually 
absorbs it from his associates who are themselves disciplined, 
but when necessary Military Law is used to enforce it. 

To be a disciplined soldier all that is needed is obedience 
when you feel that you want to disobey, do what you do not want 
to do and do it willingly, on acount of your pride in being a 
soldier. It is not a hard thing to do when you make up your 
mind to do it, and you will have the satisfaction of knowing 
that you are a soldier. 

Association With OlRcers 

41. You have often heard the saying “familiarity breeds 
contempt.” No saying more aptly fits the relationship be¬ 
tween officers and men. It is not because the officer is any bet- 
fer than you are; if your are an honorable and honest man, 
no man can be better than you are; nor because you concede 
to him any superior social status, for socially, he might be your 
inferior; but there is a vast difference between social superiority 
and military superiority. Any man is your military superior 
who is senior to you in’ rank, be his social status whatsoever 
it may, and it is your duty as a soldier to obey his lawful orders 
without question. 

When on duty do not fraternize with your officers, stay 
away from them. Your officers, if properly disciplined, will keej) 
away from you. This will promote discipline in your or¬ 
ganization. 

Courtesy 

42. SALUTING; Why are soldiers required to salute offi¬ 
cers, do you know? It is simply for the reason that, as offi¬ 
cers are not suj>posed to be around their men except when on 
duty, it is necessary for the men to recognize the presence of 
an officer when on duty in order that the officer need not use 
a megaphone to make himself heard if he has any orders 
to give. That it may not be left to the discretion of each in¬ 
dividual soldier to decide for himself whether a “duty” status 
exists or not, all soldiers are required to salute all officers at all 
times—then there can be no error about it. 

Courtesy and respect among gentlemen has made this salute 
a custom to be adhered to among military men whenever offi¬ 
cer meets officer, or officer meets enlisted man. 


ENLISTED MEN 


17 


There is nothing in the salute that is degrading, it is a 
graceful acknowledgment of the presence of one of your 
own select profession. If you should ever think otherwise "just 
remember that the very person whom you salute must salute 
his own superiors—then it may ease your conscience. 

ATTENTION:—When soldiers are not in ranks, are in a 
group, and an officer approaches, the word “attention’^ is 
called by the first soldier to perceive his presence. The salute 
may or may not follow, depending on circumstances. This com¬ 
mand ‘‘attention’’ is made necessary for the identical rea¬ 
sons given for the necessity for saluting. If the word “atten¬ 
tion” only were required it would fit some occasions and not 
others. For example, a soldier meeting an officer would hardly 
call out “attention” to himself, yet there must be some as-, 
surance that he wdll recognize the presence of an officer—hence 
the salute in this instance. If an officer has occasion to ap¬ 
proach a group of men, and if the salute alone -were required, 
a few' men w'ould be liable to see him and a few’ aw’kw’ard mo¬ 
ments w'ould intervene before he could get the attention of the 
w’hole group—hence the word “attention” to make all aware 
of his presence at the same time. 

Abbreviating the Titles of Officers 

43. Enlisted men should never abbreviate the titles of their 
officers by referring to their Captain as “Cap” and their 
Lieutenant as “Lieut.” To do so only shows a familiarity 
that should not exist. Officers should be addressed by their 
full titles. 

Simple Rules for the Field 

44. Keep your bow^els open. 

Use the rears and cover the deposits. 

Bathe as frequently as possible; at least w’ash your feet 
each evening. 

During marches, use a clean pair of light wool socks each day. 

When sick, report to the first sergeant at sick call, or when 
necessary. 

Keep your clothes clean and wash them. 

Do not spend all of your money on refreshments. 

Do not throw’ refuse on the ground. 


IS 


ENLISTED MEN 


'Wash your mess kits in hot soapy water, rinse them in 
hot clear water, dry them with a drying rag and put them 
in your haversack. 

Fill your canteen before a march. 

Do not drink from your canteen until you have been march¬ 
ing two hours. 

Keep rifles and pistols clean, free from rust, and well oiled. 

Air your bedding every day, if possible. 

Do not drink water from wells and streams on the march, 
unless you are sure it is safe to do so. A well close to an out¬ 
house should be avoided. 

Do not pollute streams, or the edge of streams; other troops 
or animals may need the water. , , 

Do not smoke at or near a picket line, forage pile, or near 
stock cars. 




CHAPTER III 


DUTIES OF OFFICERS ' ' ^ " 

(Field and Staff) 

The Colonel v 

45. The C'olonel is the father of his regiment. ^ Upon his 
knowledge depend in time of peace, the discipline, health, and 
contentment of his men; in time of war, their lives. 

46. He should be an able and experienced soldTer, since on 
assuming command of a regiment he also assumes a very grave 
resi)ousibility as to his fitness to command it. 

47. He should be able to picture himself in the position of 
those occupying subordinate grades under his command. He 
should understand their hardships and constantly work to 
lessen* their load and at the same time maintain discipline. 

48. He should, while on duty, associate only with his field 
officers if he wishes to maintain discipline. 

49. He should carefully select his staff and solely for the 

individual ability of each of the officers, then he should give 
them his entire confidence. A good staff is necessary for the 
efficiency of a regiment. . - 

50. Before going into the .field he should carefully study the 
War Department orders relative thereto and prepare his own 
orders in accordance therewith. 

51. He should take particular care to see that each com¬ 
pany is supplied with the proper rations to include the entire 
day" of its arrival in camp, and as promptly as possible after 
arrival in camp he should issue the necessary orders for the 
issue of further rations. 

52. In issuing orders he should make them as brief as pos¬ 
sible consistent with clearness, and should see that they are 
obeyed. 

5^ He should see that the members of the supply company 
rejmrt to the commander not later than their arrival at camp. 

54. The Regimental Field and' Staff Officers should mess 
together. 

55. The Regimental- Field and Staff Officers should each 
be allowed a bedding roll and a field chest (of regulation size) 
but all other officers should be limited to a bedding roll which. 


20 


DUTIES OF OFFICEES 


with gold medal cot rolled inside, should not ordinarily exceed 
50 pounds in weight. The above applies to a short camp. 

56. Very often the companies do not bring the necessary 
blank forms to camp. The Colonel should take the necessary 
steps in advance to ensure their doing so. The blank forms are; 

Muster and pay rolls. 

Field returns. 

Eation returns. 

Fuel and forage requisitions. 

Morning reports. 

Duty rosters. 

Sick reports. 

Memorandum receipt blanks. 

Correspondence book and file. 

All orders affecting the composition of the company, the 
status of the members, etc., which would in any way affect the 
pay of any member of the organization; retained muster roll; 
records of dates of enlistment, appointment, or promotion of 
any member of the company. 

57. He should, if practicable, cause one copy of the muster 
and pay rolls of each organization to be completed before ar¬ 
rival. He should detail an officer, preferably the Lieutenant 
Colonel, to take charge of the preparation of the rolls. The 
required number of rolls should be turned over to this officer and 
errors corrected by him before being submitted for payment. 

58. If it is known for how many days the troops are to be 
rationed on arrival, the ration returns of all organizations should 
be made out en route and submitted to the Adjutant upon 
arrival. The same is true of fuel and forage requisitions. The 
adjutant transmits these papers to the proper supply officer. 

59. * The Colonel should telegraph the Commanding Officer 
of the camp or command a couple of hours before the arrival 
of his regiment, giving as nearly as possible the exact hour 
of arrival. In case no officer meets the regiment the Colonel 
should cause the Commanding officer to be notified at once of its 
arrival, this can usually be done by telephone. 

60. Before marching to camp the unloading details should 
be dropped out of each company and left at the train. These 
details should be informed to whom they are to report for 
duty. 


DUTIES OF OFFICERS 


21 


61. On arrival at camp and the camp site having been 
designated, the Colonel should quickly decide on how the 
camp is to be laid out and proceed to get the camp pitched 
with dispatch. He should halt the regiment just as it comes 
on the camp site, looking the ground over quickly, decide on the 
line of company tents, headquarters tents, kitchens, picket 
lines, rears, etc., then return to the regiment and issue instruc¬ 
tions as to the points just decided upon, put the regiment in 
march, form column of companies at proper intervals and pitch 
camp at once. 

62. The Colonel should by this time have been informed, by 
one of the officers of the supply company, as to the location of 
water for drinking, cooking, and bathing purposes and for 
watering animals; how to get fuel and where; also as to the 
method of disposing of kitchen refuse and stable manure. He 
should at once cause his Adjutant to personally notify each 
company commander of these facts. 

63. The companies should each furnish a detail of one pri¬ 
vate to report to the Regimental Sergeant Major as soon as 
pitching of camp begins for the purpose of pitching the head¬ 
quarters tents and unloading headquarters property. 

64. The Colonel is particularly advised to rigidly enforce the 
order that latrines shall be prepared at once and that latrine 
screens shall be put up. He should see that this is not delayed 
until everything else has been attended to. 

65. The companies should be given about two hours to get 
settled then the Colonel, accompanied by the Lieutenant Colonel 
and Adjutant (and each Major in his own battalion) should 
make an inspection of the camp. Corrections should be made 
to the proper officers when necessary. 

66. The companies should fall in under arms at retreat each 
evening and the arms should be carefully inspected by the 
company commanders. 

67. The Colonel should appoint the senior attached medical 
officer Sanitary Inspector of the regiment and require him to 
make a sanitary inspection of the camp each morning. He 
should be required to make a detailed report in writing each 
day. If there is no medical officer attached this duty might 
be not improperly imposed on the Lieutenant Colonel. 

68. The Colonel should make a careful inspection of his 
entire camp once each day at as nearly a fixed hour as possible, 
preferably before noon. It would be well for him to be accom- 


22 


DUTIES OF OFFICERS 

pailied by the Lieutenant Colonel, Medical Officer, and Adju¬ 
tant. The sanitary inspection might be made at this time. At 
this morning inspection the Colonel 'should give special atten¬ 
tion to the following: that the company streets are clean and 
properly drained; that tents are properly ditched; that tent 
walls are habitually rolled up and bedding aired on days which 
permit this to be done; that the kitchen refuse is disposed of 
in the proper manner; that if incinerators are used a good fire 
is kept burning in them at all times; that rations are kept in 
the proper manner; that'latrines are screened from view and 
properly cared for; that picket lines are properly cared for and 
manure disposed of in the proper manner; that animals are in 
good condition and showing no evidence of sore backs, shoes off, 
want of grooming, etc.; that animals are tied so as to be able 
to lie down; that the stable sergeants know how much to feed 
and when, where to water and how often; that a stable guard 
is maintained; that the forage is jmotected from rain and mud; 
that wagon transportation, if any, is in good condition and har¬ 
ness clean; that saddle equipment, horse blankets, etc., are 
properly kept. 

69. The Colonel should have a guard established and should 
see that it is as small as is consistent with efficiency and the 
proper protection of property—one or two posts will usually be 
sufficient. lie should see that the guard is quartered separately 
during its tour in a tent provided for that purpose. 

70. If there is no list of calls he should cause one to be pre¬ 
pared for his regiment at once, conforming to the calls or hours 
of formations that are prescribed by camp headquarters— 
probably reveille, retreat, and taps, at least. In some maneuver 
camps the blowing of calls is forbidden, in such cases the 
Colonel must use his own ingenuity in getting his men to attend 
formations promptly. The use of the 4 foot signal flags as a 
signal is suggested; this would be used as a ten minute warning 
previous to the formation, being hoisted where it can be seen. 
In any case the regiment should conform to the requirements 
of the camp. The Colonel should see that only one musician 
sounds the calls in his regiment. 

71. He should cause all officers to assemble at headquarters 
tent each evening at a designated hour and should issue his 
instructions verbally, requiring officers affected by them to 
make notes. The hour for this assembly should, wlien })iacti- 
cable, be selected so as not to deprive officers of their eA’enings. 


DUTIES OF OFFICEES 


23 


72. The Colonel should call, with his staff, on the Camp Com¬ 
mander at his earliest convenience. The best hour in camp is 
about 7 P. M. The call should be a brief one. It would be well 
'for the Eegimental Adjutant to ascertain from the Camp Adju¬ 
tant what hour would be most convenient for this call to be 
made. The band could be sent to camp headquarters to give a 
concert during the call of the regimental officers. 

73. The Colonel is advised to be familiar with the remarks 
contained herein concerning his subordinates. 

Lieutenant Colonel 

74. The Lieutenant Colonel should, in the absence of the 
Colonel, follow out the methods and wishes of the latter to the 
best of his ability unless the Colonel is absent permanently. 

75. He should have charge of the preparation of the pay 
rolls of the command. The copies made enroute should be sub¬ 
mitted to him upon arrival of organizations at camp and he 
should see that errors are corrected; these copies are turned 
over to him by the adjutant. The roils should, after being cor¬ 
rected, be returned to organization commanders and they should 
be rjequired to have the necessary number prepared; when these 
have'been prepared they should again be submitted to this officer 
and should be verified by him, errors corrected and when the 
rolls are correct they should be submitted to the Adjutant. 

The Lieutenant Colonel should study the instructions for 
making out pay rolls and should be familiar with all decisions 
relative to their preparation. He should be an authority on all 
matters pertaining to the pay of troops. 

76. He may be assigned to such duties as are not inconsistent 
with his rank, such -as Summary Court, Survey Officer, Sanitary 
Inspector in the absence of a Medical Officer, etc. He should 
be familiar with the duties of the colonel of the regiment, and 
he is advised to familiarize himself with the remarks given 
herein under the heading ^ ‘ The Colonel.’’ 

The Major 

77. The remarks given under the heading '^The Colonel” 
apply equally well to a Major whose battalion is serving alone 
in the field. It is suggested that he read those remarks care¬ 
fully and also those under the heading ‘'The Captain.” 


24 


DUTIES OF OFFICEES 


78. The Major should be in close touch with the companies 
■of his battalion and should see that they comply with the orders 
issued by higher headquarters. He should see that when he 
issues an order to a company it is complied with. He should 
see that the companies of his battalion are adequately sheltered 
and rationed. The only way for him to find this out is to go 
among the companies and observe how they are being cared for. 

79. While he should exercise supervision over his entire 
battalion he should not do so in such a manner as to deprive the 
company commanders of their initiative. He should cause faults 
to be corrected, but should not attempt to require all company 
commanders to follow the same methods to arrive at a desired 
end. He should devote his attention where it is needed; an 
experienced company commander should be allowed more lati¬ 
tude as to judgment than a weak and inexperienced one. In 
dealing with the latter he should instruct and correct by encour¬ 
agement and not in a fault-finding manner. A little tact some¬ 
times will work wonders. 

80. He should make it his duty to see that the latrines are 
installed at once on arrival in camp, and that they are properly 
screened; that the camp sanitation is rigidly enforced; that 
animals are properly cared for. 

81. He should make an inspection of the camp of his bat¬ 
talion each morning and should see that errors are corrected 
before the inspection of the regimental commander. He should 
accompany the regimental commander during the latter’s tour 
of inspection of the companies of his battalion. 

82. He should see that all of the companies of his battalion 
provide the necessary means for washing clothes. He should 
require the company commanders of his battalion to have their 
men keep neat and clean at all times. He should see that they 
bave the proper bathing facilities and that the men make use 
•of them. If facilities for bathing are limited he should set 
aside a designated time for each company to bathe. 

83. He should give his attention to the condition of the arms 
and equipment in the hands of the enlisted men of his com¬ 
panies and should see that his company commanders have pro¬ 
vided a liberal supply of oil and cleaning material. He should 
see that his company commanders inspect the rifles and equip¬ 
ment of the men of their companies at the time designated. 


DUTIES OF OFFICERS 


25 


84. He should endeavor to ensure good company messes in 
his companies and to this end he should inspect the meals of 
the various companies at such times as he deems proper. He 
should see that the meals are inspected by a company officer. 

85. He should see that his companies turn out promptly for 
formations and that they are dismissed promptly at recall. He 
should make it a point to be up at reveille and see that the 
companies are promptly and properly formed and that the 
reports required are made promptly. 

86. ^ All papers and reports concerning any members of his 
battalion that are to be forwarded to headquarters should pass 
through his hands and should be initialed by him before being 
sent to headquarters. 

The Adjutant 

87. The regimental Adjutant is, or should be, about the 
busiest officer of the regiment. He should be bright, tactful, 
and pleasant to all with whom he comes in contact. 

88. He is the commanding officer of the headquarters com¬ 
pany and consequently is an organization commander. The 
band and noncommissioned staff are part of this company. 

89. His principal duty is to know things; he must know what 
others do not. He must be conversant with all War Depart¬ 
ment, camp, and regimental orders affecting the regiment. He 
must be willing to answer questions all day long and be able to 
answer them correctly. He must be familiar with army paper 
work; in fact he should be an authority on this subject in his 
regiment. 

90. He should be familiar with Army Regulations and the 
contents of all the staff manuals, in order that he may know at 
once where to find information pertaining to any subject under 
discussion. 

91. In camp he should know where other organizations are 
encamped; from whom the regiment gets supplies, how and on 
what days; for how many days troops are to be rationed and 
what kind of rations are to be drawn. 

92. He should know what is expected of the regiment in 
regard to field exercises from day to day. This information is 
transmitted to him either in written orders or verbal instruc¬ 
tions each day. He should keep the companies informed as to 
what is expected of them each day. 


26 


DUTIES or OFFICEES 

, ' ■ ' * '*■ 

93. He should see that all papers that pass through his hands 

are correctly made out. ^ This applies particularly to morning 
reports, ration returns, field returns and pay rolls. 

94. In regiments in which the companies a^i'e togetlier only 
at encampments the Adjutant should endeavor to liave. thp,,offi¬ 
cers become acquainted and to associate with one another^., 

95. He should endeavor to systematize dyties in the regi¬ 
ment. He may often have an opportunity to learn some^yalu: 
able pointers from^ some of the particularly efficient company 
commanders" and in a tactful manner gradually get the other 
company commanders • to perform their duties in a similar 
manner. 

96. He should cause the Guard Eoster to be properly kept 
and should see that the detail is posted on the bulletin board 
dail}'" before First Sergeant’s call. 

97. He should cause the Sergeant Major to keep the Con¬ 
solidated Morning Eepo'rt properly (Form 336, A. G. O.) and 
should check it each morning before jilacing it before the 
Colonel for his signature. 

98. He should Iiave the following blank forms and supplies 
in his field desk: 

Ink 
Pens 
Pencils 
Pen-holders 
Blotters 
Stamps 

Letter Paper (regulation 
size) 

iVar Department orders or 
circulars that affect any 
part of the regiment 
Necessary blank forms 

Consolidated Morning Ee- 
port 

The field desk should also contain a list of contents. This 
list should be kept up to date so as to be more and more 
complete for future field service. 

99. He should have envelopes for each of the following 
officers: Lieutenant Colonel; each Major; Eegimental Supply 


Duty Eoster 
Pation Eeturns 
Field Eeturns. 

Muster and Pay Polls 
Army Eegulations 
Drill Eegulations 
Field Service Eegulations 

Manual of Interior Guard 
Duty 

(Correspondence Book and 
file 

(luard Eeport 


DUTIES OE OFFICERS 


Officer; the Sanitary Inspector; each Company Commander. 
These envelopes shouid be marked ‘‘Major 1st Battalion,” 
“Commanding Officer Co. A,” etc. and not with the officer's 
name. In these envelopes may be placed all the business that 
applies to that particular officer. These envelopes are given 
to the orderly to be delivered by him to the proper officer, 
the envelopes are to be returned to the Adjutant by the orderly. 
All orders sent out in this way should be entered in a blank 
book after the officer's name and he should be recpiired to 
sign his name acknowledging receipt—or on the enveloj^e as 
is most convenient. * 

100. The Adjutant should have a bulletin board erected at 
headquarters on which all orders, memoranda and details affect¬ 
ing the command should be posted before First Sergeant's Call 
each day. This board should have a list of the officers of the 
regiment posted on it each day with a place for their signa¬ 
ture 'after the name. Officers should be required to read the 
orders on bulletin board and sign the list acknowledging that 
they have done so. Usually the limit set for “Signing up*’ 
should not be later than 1 P. M. 

101. A box should be provided for outgoing mail, this box 
should be placed in a convenient place at headquarters and 
organizations should be notified of its existence. i\Iail should 
be distributed at headquarters and at Mail Call a man from 
each company should proceed to headquarters and obtain that 
belonging to his organization. Officer’s mail should be dis¬ 
tributed by the orderly, who should see that it is delivered to 
him in person or left in his tent. 

102. The Adjutant should see that a list of calls is ])iom])1-ly 
gotten out as soon after arrival in camp as possible. lie should 
first ascertain from the Camp Adjutant what is desired in this 
respect, then conform to it. If bugle calls should be forbid¬ 
den a “list of formations” should be gotten out, in order that 
all organizations should know the hours of their duties. One 
copy of the list of calls should be furnished each iVIajor, one 
to each company, one lor the guard, one posted at headquarters 
and one retainerl in the field desk for future use. 

A sample list of calls is given as a guide, to be altered as 
circumstances warrant. 


28 


DUTIES OF OFFICERS 


List of Calls 

Reveille: First call.•. 5:15 A.M. 

March . 5:25 

Assembly . 5:30 

Stables immediately after reveille. 

Mess call, breakfast . 6:00 

Sick call .6:30 

Inspection of camp. 7 :00 

Water call. 7:00 

Drill: First call . 7:20 

Assembly . 7:30 

Recall from drill, or exercise .11:00 

First Sergeant’s call .11:30 

Mess call, dinner .12:00 Noon 

Drill: First call . 1:20 P.M. 

Assembly . 1:30 

Recall from drill, or exercise. 3:00 

Stables, preceded by watering . 4:00 

Mess call, supper . 5:00 

Retreat: First call . 5:45 

Assembly . 5:55 

Retreat followed by company inspection. 

Guard Mounting: First call . 6:20 

Assembly . 6:30 

Officers’ call . 7:00 

Tattoo . 9:00 

Call to quarters .10:00 

Taps .10:30 

103. The Adjutant is responsible to his commanding officer 

that guard details are properly made out and notified. The ad¬ 
jutant or an officer detailed from headquarters mounts the 

guard. 

104. The Adjutant should make out the orders for the guard, 
and submit them to the Commanding Officer for his approval. 
These should be made in duplicate, one being retained at head¬ 
quarters and the other being delivered to the first Officer of the 
Day, to be transmitted to the entire guard, and at the end 
of his tour, given to the new Officer of the Day for the infor¬ 
mation of the new guard. 

105. The Adjutant should see that the Guard Report is 
turned in after each guard is relieved and that it is turned over 
to the new guard after it has been checked b}" the Sergeant 
Major. 



























DUTIES OF OFFICEKS 


29 


106. At guard mounting the Adjutant selects the cleanest, 
neatest and most suitable private as ‘‘Commanding Officer’s 
Orderly,” and informs the commander of the guard of the 
name of the private so selected. 

Regimental Supply Officer 

107. The Regimental Supply Officer is in command of the 
Supply Company. He should be an energetic officer and one v. ho 
is wide awake and not afraid of work. 

108. The regimental and company property is under the 
direct charge of the Supply Officer from the time it is turned 
over to him for shipment until it is delivered by him to the 
proper organizations at their destination. 

109. Handling large amounts of heterogeneous property is a 
mean proposition at best, and requires systematic methods and 
plenty of authority exercised, if the results are to be satisfac¬ 
tory. He should make his plans to use all of his assistants to 
the best advantage and each should know what is required of 
him at all times. 

110. By formulating some plan ahead of time, using his 
assistants and the necessary amount of authority, he can deliver 
property with precision and dispatch and absolutely no con¬ 
cision. In case the entire regiment is located in the same city 
he may receive the company property for shipment in two 
ways: 

He may give memorandum receipts for the property and 
handle it in bulk. 

He may designate the cars and require the companies to 
load their property into these cars. 

In either case the property of the different organizations 
should be kept together as much as possible to facilitate un¬ 
loading. He should keep the keys to the cars, and, on arrival, 
not unlock a car until an officer is present to supervise the 
unloading. If receipts have been given for the property he 
should arrange to have them returned to him upon delivery of 
the property to the organization. 

111. He should ascertain, in plenty of time before the date 
of the movement, just how many men, animals, wheeled vehicles 
and the approximate amount of property (number of cubic 
feet and weight) each organization expects to have transporied, 
and should make estimates for the number and kind of cars. 


oO 


DUTIES OF OFFICEES 


If the journey is to exceed forty-eight hours a kitchen car 
should be provided for each train. When the cars have been 
placed at his disposal he should carefully inspect all cars, ac¬ 
companied by a representative of the railroad; he should see 
that they come up to the conditions of the contract, and 
should then apportion the troops to these cars in such a man¬ 
ner as to ensure the greatest dispatch and conveniences in en¬ 
training and detraining. 

112. While en route he should obtain the fuel and forage 
recpiisitions from the adjutant so that these supplies can be 
issued immediately after arrival at camp. 


113. 


Assistants. 

Entraining. 

Detraining. 

Arrival in Camp. 

Officer or 
Regimen¬ 
tal Supply 
Sergeant. 

lakes charge of the 
loading of property 
of Reg. Hdqtrs.: 1 
Bn. Hdqtrs; Cos. 
A, B, C, D. 

Takes charge of the 
unloading of the en¬ 
ure train and sees 
:hat the driver of 
each wagon load of 
property is furn¬ 
ished a slip of 
paper showing the 
organization h e- 

longed to. Stays at 
train until unload¬ 
ing is completed. 


Officer or 
Regimen¬ 
tal Supply 
Sergeant 

Takes charge of 
loading of property 
of 2d Bn. Hdqtrs., 
Cos. E, F, G, H, & 
Mach. Gun Co. 


Goes to camp with Reg. 
Comdr. and awaits ar¬ 
rival of wagons. Rer 
ceives slips from drivers 
and directs them where 
to go. Sees that each or¬ 
ganization gets its own 
property. 

Officer or 
Regimen¬ 
tal Supply 
Sergeant 

Takes charge of 
loading of property 
of 3d Bn. Hdqtrs., 
Cos. I, K, L, M, and 
attached sanitary 
troops. 

Receives fuel and 
forage requisitions 
from Reg. Q. M. As¬ 
certains where to 
draw rations, fuel 
forage, when and 
how. Finds out 
about water for 
cooking, bathing, & 
for animals and re- 
oorts to Col. 

Returns to camp as soon 
as possible, and informs 
each Bn. Adj. of all he 
has been able to learn re¬ 
garding drawing of sup¬ 
plies. Takes charge of 
and goes with wagons 
going for supplies, and 
sees that such supplies 
reach their proper des¬ 
tination. 





















31 


DUTIES OF OFFICERS 


Regimen¬ 
tal Supply 
Sergeant 


Is assigned to duty Same remarks 
by R. Q. M. for entraining. 


as If supplies are drawn he 
ishould remain at camp 
land see that they are de¬ 
livered and should check 
same. He has charge of 
[all property at Q. M. 
jstore tent. 


114. No special duties are assigned to the Regimental Sup¬ 
ply Sergeant on detraining; he can find plenty to do. He 
should be allowed to supervise the work that appears to him 
to be most important. The Supply Officer may direct him to 
do some particular work in lieu of the above. 

115. The Supply Officer should communicate with the ('amp 
Quartermaster as soon as possible and make his arrangements 
for receiving and receipting for the supplies to be furnished 
to the regiment. It is probable that the Camp Quartermaster 
will issue water cans and urinal cans; if so, they should be ob¬ 
tained and issued at once to the organizations, receipts being 
taken for them from organization commanders. 

116. He should consult with the Camp Q. M. regarding the 
supply of straw, crude oil, and lime for the latrines and for 
use around the company kitchens, also whether or not straw 
is to be furnished for bed-sacks. He should make arrange¬ 
ments for furnishing the above supplies as well as fuel and 
forage and other necessities to the organizations at all times 
during the encampment. 

117. In case the regiment breaks camp for a practice march 
his place is in command of the field train and he must make 
all arrangements for handling the supplies during the march. 
This will entail the use of some system and his assistants of 
the supply company must be assigned their duties in advance. 
They should be given their instructions as far in advance as 
possible and practical. In case he has to leave the train he 
should place the same under the command of one of his as- 
sistS'iits 

118. He should keep well supplied with the necessary blank 
forms such as memorandum receipts, fuel and forage requisi¬ 
tions, telegraph blanks, and the necessary reports used in con¬ 
nection with subsistence supplies. 

119. He should never issue property without retaining a 
receipt for it, nor should he ever receipt for property without 
retaining a copy of the receipt. When property is turned in 






32 


DUTIES OF OFFICERS 


to him by an organization he should see that a receipt is given 
for the same. He should see that when field ranges are turned 
in that they are properly packed and cared for, and are com¬ 
plete. 

120. Property remaining in the hands of the Supply Officer 
at the end of the period of field service should be accounted 
for by him as prescribed by regulations. At the conclusion 
of the period all accounts between the Supply Officer and the 
organization commanders should be closed. 

Subsistence 

121. The Supply Officer or other commissioned officer de¬ 
tailed for the purpose will see that the regiment is kept sup¬ 
plied with subsistence at all times. He should familiarize him¬ 
self with the regular army methods of subsisting troops and 
he should be a close student of the manuals and regulations 
pertaining to the supply of troops. 

122. Fresh beef, old; 

Dark red meat and yellow fat (generally). 

Marrow in bones hard and light color. 

Hard, dark, thin cartilage. 

Cartilage of breast bone, hard. 

Fresh beef, young: 

Light red meat and white fat. 

Marrow in bones, soft and red. 

Soft, white, and large cartilage. 

Cartilage of breast bone, soft. 

Condition, healthy: 

Movements brisk; eyes bright and full; muzzle cold and moist; dung 
normal, neither watery, hard, nor blood stained; coat glossy. 

When quiet, should be constantly chewing the cud. 

If when lying down, should, when quietly raised, stretch. 

Condition, unhealthy: 

Movements dull and sluggish; eyes dull and hollow; muzzle hot and 
dry; heat at base of horns; coat dull; skin tight. 

Should an animal not stretch itself on being quietly raised, or not 
chew the cud for any length of time, or stand apart from the other 
animals, or cower behind a bush, it should be looked upon with suspicion. 

Weight: 

Should be kept twelve hours before weighing, without food or water. 

Net weight equals 55 % of gross weight, when animal weighs 1,300 
pounds or more; 50% of gross weight, when animal weighs between 
1,300 and 800 pounds; 40% of gross weight, when animal weighs 800 
pounds or less. ' 


DUTIES OF OFFICERS 


33 


123. This^ officer receives rations for his regiment from the 
Camp Commissary, from supply trains, from depots or by pur¬ 
chase, and he issues them to the companies and detachments of 
the regiment. AVhen damaged stores are received they should 
be promptly disposed of by certificate, or by the action of a sur¬ 
veying officer. 

Stores which have been received and have deteriorated, but 
are of value for purposes other than for human food, will be 
condemned and sold at auction; and prior to sale, the account¬ 
able officer will cause each can, box, bottle, or other container 
to be stamped or indelibly marked as follows: ‘‘Deteriorated 
military supplies condemned and sold under Section 1241 Re¬ 
vised Statutes.’’ 

124. A full day’s ration is the unit. Fractional parts of the 
unit for a fractional part of a day are not allowed. Enlisted 

I men joining at or before dinner hour of a given day will be 
allowed full rations for that day. A fraction of a ration less 
! than one half is disregarded, and a fraction of a ration more 

’ that one half is considered a ration. It is best to compute 

rations allowed to an organization on money allowances and 
allow organizations to draw what they require, charging them 
with the value of supplies drawn. This charge is made against 
their allowance. 

125. After rations leave the commissary they are in the 

keeping of the troops, and any loss sustained is theirs. Except 

in case of emergency, canned roast beef should not be issued 
oftener than two days in ten, and not at all unless vegetables 
can be provided and cooking facilities are provided. 

126. The ration return of each organization or detach¬ 
ment will include all enlisted men belonging to it, or attached 
to it for rations. Officers are not allowed a ration. 

127. When transportation is limited the supplies will be 
limited to the necessary ration articles. For proper storage 
space allow at least one square foot floor space' to each twenty- 
five rations, garrison. Such articles as coffee, tea, sugar, flour, 
etc., are injured by decaying vegetables. 

128. Subsistence j^roperty in the field is limited to com¬ 
missary chests and their equipment of tools: necessary sta¬ 
tionery, blanks, etc.; folding platform scales; field safes. 

129. Bread will be baked in the field in Division Bakeries, 
whenever practicable. Otherwise it is usually purchased in 
the nearest town. 



34 


DUTIES OE OFFICEES 


130. The folding platform scale issued for use in the field is 
for three hundred pounds capacity, scale graduated to show one- 
fourth of a pound. Dimensions of platform, thirteen by twenty 
inches, weight ninety-seven pounds. 

131. For railroad journeys exceeding forty-eight hours (in¬ 
cluding allowances for delays), and the number of men to be 
transported exceeds thirty, one Idtchen car for each two hun¬ 
dred men or fraction thereof should be furnished; if a Idtchen 
car cannot be obtained a baggage car properly fitted up with 
ranges will be used. The contractor furnishing Idtchen car 
should furnish full mess equipment, cook, cook’s helper and ice 
for the preservation of supplies. The garrison ration should 
be used. 

132. Data concerning the ration is contained in Chapter VI 
of this manual. 


The Battalion Adjutant 

133. The Battalion Adjutant is a staff officer and is assis¬ 
tant to the Battalion Commander. He should be familiar with 
the work of an adjutant in order that he can perform the duties 
required of him when the battalion is acting alone. 

134. He should be familiar with all the papers used by the 
various companies and should be an authority on them in his 
battalion. He should know enough about the Eegimental Ad¬ 
jutant’s work to enable him to perform the duties of that 
office in ease of necessity. 

135. He does not need a field desk at maneuvers unless his 
battalion is acting alone. He should keep his papers, etc., in a 
suit case, or a small, convenient, and portable box. 

136. He should seek information of every kind and distri¬ 
bute it to his battalion, but he should be careful not to give 
out any information that is not authorized. He should assist 
the major of his battalion in every possible way. 

137. Upon establishing camp he should see that a detail of 
one man from each company of the battalion is furnished to 
put up the battalion headquarters tents and he should desig¬ 
nate the location to the detail and see that they are put up. For 
this purpose he might detail one of the men of the detail in 
charge of the work. 

138. He is advised to familiarize himself with the remarks 
herein regarding the duties of the ‘^Eegimental Adjutant.” 


DUTIES OF OFFICERS 


35 


Regimental Surgeon 

139. The duties of this officer are briefly as follows: 

In camp:— 

To instruct the regiment in personal hygiene and first aid. 

To care for the sick in camp. 

To examine for infective diseases when suspected. 

To isolate infective cases. 

To organize and instruct the sanitary personel, called the 

‘ ‘ Sanitary Detachment. ’ ’ 

To procure, or improvise, field sanitary apparatus. 

To destroy mosquitos and flies. 

To prepare and apply disinfectants. 

To supervise the w'ater supply and properly purify it. 

To supervise the sanitation of kitchens and cooking 
places. 

To supervise the preparation of latrines and urinals, see 
that they are properly cared for, that they are properly 
filled when organizations leave the camp or when discon¬ 
tinued. That old sites are marked. 

To supervise the collection, removal and disposal of 
waste. _ 

To supervise the places designated for washing dishes, 
and the proper disposal of dish water. 

To supervise the police of places designated for bathing 
and washing clothing. 

To hold sick call at the proper time. 

He should make an inspection each day at about the 
same hour. Hie should make a detailed report in writing 
to the Regimental Commander imniediately after this in¬ 
spection. including in this report all irregularities he has 
observed and stating in which organization they occur. 
This report should be submitted before retreat. He may 
be required to accompany tlie Regimental Commander when 
the latter inspects the camp. 

140. In combat. 

To give first aid to the w^ounded. 

To remove wounded to places of safety near the firing 
line 

To direct wounded to the firing line, or to dressing sta¬ 
tions as circumstances may warrant. 


36 


DUTIES OF OFFIC'EES 


To transport, in exceptional cases, severely wounded to 
dressing station. 

To establish, during the later stages of the combat, one 
Eegiinental Aid Station for the regiment, or detached bat¬ 
talion. 

141. On the march:— 

To properly care for the sick, injured, and foot-sore. 

To admit to the ambulance only those cases that are in 
need of being there. 

To assign the sick to wagons of the Supply Train, when 
the ambulance becomes crowded, or is needed for emer¬ 
gency. 

To see that a Medicab Officer is with the ambulance 
when it is with the regiment. 

To send the ambulance to the ambulance train at night, 
it not otherwise directed. 

To have the name of any man who falls out, without a 
note from the company commander, reported to him. 

To have the personal equipment and clothing of men who 
fall out properly cared for, when these men are admitted 
to the ambulance. 

To warn troops against drinking water at a halt when 
there is reason to believe that such water is dangerous to 
their health. 

142. The Eegimental Infirmary is the ordinary provision 
during field service; but it is not intended for the very ill, nor 
for dangerous infective diseases. The Eegimental Hospital will 
ordinarily be used only when the regiment is so isolated that 
patients cannot be readily transferred. 

143. The equipment for the Infirmary or Eegimental Hos¬ 
pital is prescribed by orders from the War Department, issued 
from time to time. 


CHAPTER IV 


DUTIES OF OFFICERS 
(Company) 

The Captain 

144. A captain of a company has a very responsible position 
to fill, especially so if the company be a mounted organization; 
he should realize this fact and should leave no stone unturned 
to make himself a good company commander. Books alone will 
not make him one; they point the way, but the rest depends 
entirely upon his energy and desire to learn by observing the 
mistakes of others. 

145. In his spare time he should visit the camp of a regu¬ 
lar organization of his branch of the service, introduce him¬ 
self to the organization commander and get as much informa¬ 
tion as possible about handling the organization and the sys¬ 
tem used by the regular troops. 

146. Any company commander who resides near a regu¬ 
lar army post, and who can possibly spare the time should 
endeavor to accompany a regular organization on one of its 
short practice marches; even one day would be of benefit, two 
or three would be better. lie should write to the adjutant of 
the regular troops and ask to be allowed to go and to be at¬ 
tached to a company; he is sure to get a favorable and courteous 
reply. 

147. After the captain has trained himself he should train 
his lieutenants and his non-commissioned officers, giving each 
of them something to do and seeing that they perform their 
work in a proper manner. 

Preparation for Field Service 

148. As soon as the captain receives the order directing 
his organization to go into the field he will find out definitely 
how many men will be present and how many will be absent and 
the authority for such absence. He win notify the regimental 
adjutant of the above without delay. 


DUTIES OF OFFICERS 


149. He will obtain a supply of the following blank forms:—■ 

4 copies Muster-Pay Rolls (Form 367 and 367a Q.M.C.). 

4 copies Field Return (Form 26 A.G.O.). 

1 copy Duty Roster (Form 342 A.G.O.) 

1 copy Morning Report: 

Troop, companj’, battery, detachment (Form 332 A.G.O.). 

Field and staff (Form 333 A.G.O.). 

1 copy Sick Report (Form 339 A.G.O.). 

1 book Ration Returns (Form 223 Q.M.C.). 

6 copies Fuel and Forage Requisitions (Form 218 Q.M.C.). 

12 copies Memorandum Receipt blanks (Q.M.C.). 

150. He should see that his men are properly fitted for shoes 
and that their shoes are properly broken in as required by 
regulations. 

151. He should take to camp all Service Records of men 
belonging to his organization together with all papers or orders 
which have to do with promotions, appointments, etc. He 
should have all data which will be required in making up pay 
and muster rolls. By keeping a bound file of all orders, letters, 
etc., that may from time to time affect his organization he will 
be sure of having these important papers on hand when they 
are needed; a loose leaf binder is recommended. These records 
should be kept in the field desk ready for instant field service. 

152. The captain should make a thorough inspection and 
check off all tentage, equipment, wheeled transportation, ani¬ 
mals, etc., before going into the field and should see that every 
thing is in good condition and that nothing is short. 

153. To prepare and inspect tentage for camp so that it may 
be quickly set up on arrival, the following method is sug¬ 
gested:— 

a. Set up all tentage, including kitchen fly, officers’ 
tents, and latrine screen. 

b. Procure some large shipping tags, cord, baled hay, 
wire, and gunny sacks. 

c. Take down one tent at a time, fold the tent and 
its fly and tie them together, bind all poles together with 
baled hay wire, turning in the clipped ends of the wire so as 
not to tear tentage; put the pins in a gunny sack. 

There will thus be three' bundles for each tent. Each tent 
should be tagged, ‘^Captain,” “Lieutenant,” etc., those which 
are to be used* in quartering the men being tagged with the 
number of the squad. 

In number 1 gunny sack of pins, .should be the long piece of 


DUTIES OF OFFICEKS 


39 


cord, rolled on a stick referred to in tlie next paragraph. 

154. For convenience in quickly laying out a line of com¬ 
pany tents, a long, strong cord, with pieces of linen tape 
tied at intervals and numbered, will be found handy. The 
free end of the cord should contain a tape at the end, marked 
“Front pole otiieer tent,” thence along the string 25 yards to 
next tape, marked “Store tent, middle,” thence 10 yards to 
tape, marked “Front pole Kitchen,” thence 10 yards to 
“Corner pin No. 1,” thence 8 yards to “Corner pin No. 2/* 
and 8 yards for each tent thereafter. This applies to Conical 
and Pyramidal tents only; if AVall tents are used reduce the 
interval to 7 yards, and if common tents are used reduce the 
interval to 6 yards. 

155. Every horse and mule should go into the field well 
shod; company commanders of mounted organizations should 
look after this in advance. Extra shoes, fitted, should be taken 
for each animal. 

156. All wheeled transportation should be put in condition, 
spare parts should be obtained, axles should be greased and 
plenty of grease should be taken along. 

157. Harness and saddle equipment should be overhauled 
and put in condition; any equipment not marked should be so 
marked with the designation of the organization. Crown soap 
should be used in cleaning leather. 

158. The fiela ranare should be overhauled and contents care¬ 
fully checked to see that none is missing. It should be thor¬ 
oughly cleaned. A company field range, designated as Eauge 
Number 1, is sufficient for 111 men. If the company exceeds 
this number two Number 1 ranges, or a Number 1 and a Number 
2 range should be taken. 

159. Company commanders should make provisions for a 
good hot meal immediately upon arrival at camp. This meal 
should be of such articles as require the very least cooking, 
canned goods are preferred. Hot canned corned ^ beef hash, 
bread, jam or tomatoes and coffee would make a quick meal, and 
a good one. The announcement, on detraining, of a good hot 
menl soon after arrival in camp would do much to keep the 
men in the company camp. 

160. Certain papers should be filled out as nearly as may be 
before entraining, and completed en route. They are one 



40 


DUTIES OF OFFICERS 


Field Return, Ration Return, and Fuel and Forage Requisitions. 

161. The captain should inspect the cars his organization 
is to occupy, and see that sufficient space has been afforded his 
command without crowding (three men to two seats, or three 
to a section); that there is sufficient drinking water; that the 
toilets are clean and supplied with toilet paper and are in an 
operating condition; in fact, that the cars are in a satisfactory 
condition thoughout. If he finds this is not so, he should com¬ 
plain at once to the Regimental Supply Officer. In case his 
command is traveling alone he should make his complaints to 
the representative of the railroad. 

162. Trains should be loaded in the following manner: — 

In box cars locked and sealed before departure:—- 

Company property, property of officers and men, ammuni¬ 
tion, rations, sanitary stores, tentage, cooking utensils, arms 
and equij)ments not carried by the men. 

On flat cars:— 

Guns and artillery carriages, pontoons. Signal Corps carts 
and wagons, wagons, ambulances. 

In box cars:— 

Forage. 

In baggage and kitchen ears, under guard: — 

Checkable baggage, rations for use en route, arms and 
equipment, if desired. If hot coffee is desired en route save 
out a G. I. pail and some ground coffee. This coffee can be 
made by turning on hot steam from the engine. 

In stock cars:— 

Animals. 

In coaches and sleepers:— 

Enlisted men; Officers. 

163. Each mounted soldier’s equipment, except halter and 
saddle bags, is securely tied in a gunny sack, marked with the 
troop number and the letter of his troop, and loaded in the 
proper car. The troop then deposits arms and equipments in 
coaches, leaves a guard, returns and loads horses. If animals 
are likely to be unloaded at some place that has no loading 
facilities a portable ramp should be carried. Halters are left 
on, animals are loaded into each end of the car alternately, the 
most gentle opposite the door being loaded last. 


DUTIES OF OFFICERS 


41 


Entraining 

164. I he Captain should know how many men are to be 
placed in each car and should divide his company accordingly, 
placing an officer in charge of each subdivision. He should 
have the company entrain; the officers enter the cars first fol¬ 
lowed by the non-commissioned officers in order of'rank, they 
should assign temporary seats (3 men to 2 seats) as the men 
enter, beginning nearest the door, and should require all men 
to be seated at once and remain seated until all men assigned 
to that car are in their places. The Captain sujiervises the 
loading and inspects to see that all men are taken care of and 
then turns the car over to the senior non-commissioned officer 
in each car with instructions to keep all men on the train. 
Guards sould be posted at the doors at once and instructed in 
their duties. The Captain and his officers may then leave the 
cars and proceed to the part of the train assigned to officers. 

165. He should see that provision is made for soap, hot 
water, and dish toweling for washing and drying mess kits after 
each meal. On long journeys only the haversack and mess out¬ 
fit should be allowed in the cars, all other equipment should be 
properly bo.ved and stored in the baggage car, sufficient rifles 
and pistols left out for guard duty. 

En Route 

166. The senior non-commissioned officer in each car is in 
charge of the car, and must prevent s])itting on the floor, de¬ 
facing woodwork and windows, and all manner of disorder. Pie 
must prevent men riding on the platforms, steps, or tops of the 
cars, using sentinels at the doors for this purpose. No liquor 
should be allowed in the cars. 

167. No smoking must be allowed in or around the cars 
containing animals or forage. 

168. The Captain should satisfy himself that mess kits 
are cleaned in hot soapy water, rinsed and dried after each 
meal. He should make tour of his cars at each meal to see 
that his men are getting proper meals. 

169. He should see that the aisles are kept clear, that men’s 
rifles and equipment are properly cared for and kept out of the 
way. He should forbid any quarrelling or wrangling on the part 
of any of his men and the train crew. Complaints should be 


42 


DUTIES OF OFFICERS 


made to him and he should take the matter up with the Com¬ 
manding Officer of the train. 

170. Papers specified in paragraph 160 should be completed, 
approved and ready to submit at once upon arrival at detrain- 
ing point, unless called for sooner. 

Detraining 

171. On arrival at detraining point, the company should 
remain on the. train until ordered out, when it should leave the 
cars quickly and form outside. One officer should then go 
through the cars to see that nothing is left behind. He should 
also note the condition of the car. The cars should be policed 
before detraining. 

172. As soon as the roll has been called the unloading detail 
should fall out and go to the baggage car to unload property; 
this detail should consist of a non-commissioned officer and 4 
privates. The non-commissioned officer of this detail should re¬ 
port to the officer in charge of the unloading of the train. The 
company is then ready to proceed to camp. 

173. In mounted organizations the men are marched to the 
stock cars, where they obtain their mounts and equipments. If 
the troop is to remain and unload property’’ a picket line can be 
established near by, animals tied to it, equipment placed near 
it, and a guard stationed. 

Arrival at Camp 

174. As soon as the Colonel has issued his directions as to 
pitching camp, the Captain should get camp established at once. 

175. In order to promptly establish camp, it is necessary to 
proceed in a systematic manner. Each officer, non-commissioned 
officer, and private should be given some definite duty to per¬ 
form. The Captain should assign duties to the Lieutenants, and 
the First Sergeant should, by publishing his details, assign duties 
to the non-commissioned officers and privates. This division of 
duties should be announced before ranks are broken, preparatory 
to setting up camp. 

176. A mounted organization should form line parallel to and 
facing the position the tents are to occupy, unsaddle, and place 
the equipment on a line one yard in front of the mounts, 
establish a temporary ground picket line immediately in rear of 
the line of animals (or in prolongation of the line of company 
tents depending on the camp site), tie the animals to the picket 


DUTIES OF OFFICERS 


43 


line and leave one man to watch them. Horses should never be 
tied to the picket line with saddles, bridles, and equipment still on 
them, they will roll and injure the saddles and arms, or get their 
feet through the reins of the bridles and break them. Camp 
should then be established as for dismounted organizations, 
except that shelter tents are pitched on the line of saddles of 
the front rank. (See Cavalry Drill Regulations.) 

177. The picket line should later be made of a more per¬ 
manent character, a line raised about four feet off the ground 
being advised for militia organizations whose horses may not be 
familiar with a ground line. The picket line should be cleared 
of all stones, brush, stumps and shrubs, and anything that will 
cause the animals discomfort in attempting to lie down. It 
should be carefully ditched, the earth being thrown to the inside, 
so as to slope the ground for better drainage. Small stones, 
pebbles and sand may be used to advantage to prevent the 
picket line from becoming muddy in wet weather. 

178. Infantry stacks arms and removes equipment, Cavalry 
and Artillery unsaddle and unhitch and tie animals to the picket 
lines. The following details are then announced: 

(a) Detail for latrine. 

(b) Detail for putting up Idtchen, store tent and getting 
water. 

(c) Detail to put up officers' tents. 

(d) Detail to Regimental headquarters. 

(e) Detail to Battalion headquarters. 

(f) ' Detail for Kitchen Police. 

(g) Detail for Picket line. 

(h) Rest of company put up tents. 

179. If shelter tents are used, they should be put up before 
any details are made, except those for headquarters, latrine, and 
kitchen, depending on whether or not property has arrived at 
camp. In pitching shelter tents, no space is left in the line for 
the tents of the men who are not present; such tents are pitched 
in prolongation of the line as the men arrive. Property should 
be taken from the wagon and assorted on the ground. As soon 
as the wagon has been emptied, it should report back to the 
proper officer. 

180. As soon as tents have been pitcned they should be 
ditched. Part of the ditch should be inside of the tent wall and 


44 


DUTIES OF OFFICERS 


part outside^ so that the pegs that hold the wall in place are 
in the ditch. When the rain strikes the vertical walls of the 
tent and rnns down them it rnns into the ditch and is carried 
away. Dirt should never be thrown against the walls of the 
tent, it rots them. It may also be necessary to ditch the com¬ 
pany street so as to drain the water away from the tents. 

181. As soon as tents are ditched the entire company camp 
should be policed. Leaves should be raked up and burned with 
other rubbish, tin cans should be hauled away and the whole 
place made to look neat and clean. Straw, leaves, or boughs 
should be collected for bedding as soon as other duties are com¬ 
pleted. An improvised ice box should be constructed. One of 
the best ways of doing this is to put a small box inside of a 
large one, the space between being filled -v ith sawdust, hay, 
oats or sand and a cover made to fit tightly over both boxes; 
one may be constructed by sinking a box into the ground having 
an air space all around it and providing a cover. This one should 
be taken up every few days and the ground allowed to dry out 
before the box is returned; all ice boxes must have holes in the 
bottom for drainage. 

182. The Captain should see that the kitchen and latiine aie 
in operation before anything else is done, or at least while other 
things are being done. 

183. When camp is completely established, men fed, streets 
policed, tents ditched, picket line established, rations, fuel and 
forage obtained, the company officers and men should be allowed 
to leave camp providing there are no other orders; but no one 
should be allowed to leave camp until all duties have been per¬ 
formed. 


Camp Life 

184. Duties in camp should be performed in a systematic 
manner from day to day, and by as few men as possible. This 
may be accomplished by having duties performed by details 
published by the First Sergeant at reveille and retreat and 
posted on the bulletin board. 

185. Unless there are orders to the contrary one of the com¬ 
pany officers must be present and in command of the company 
at reveille, stables, watering, and retreat. He should also be 
present at each meal. The captain should take his turn at these 


DUTIES OF OFFICEKS 45 

duties, each company officer taking all of the duties for one 
day, in turn. 

186. At reveille, the men should be required to be in ranks 
promptly. The First Sergeant should again read the details that 
have been published at retreat the night before. If the organi¬ 
zation be a mounted one the men should fall in ranks with nose¬ 
bags, curry combs, and brushes. 

187. Immediately after reveille, before ranks are broken, a 
mounted organization should be marched to the picket line, 
filing past the Stable Sergeant, each man obtaining a nose-bag 
full of oats. As soon as the nose-bags are put on grooming 
should be commenced, the animals being groomed as they eat. 
Horses of men absent are assigned to squads and fed and 
groomed by the squad. The stable guard should feed hay and 
attend to policing the picket line. They should also feed any ani¬ 
mals brought to the picket line after the other animals have 
been fed. As soon as grooming has been completed, or if the 
organization is a dismounted one, immediately after reveille, 
bedding should be aired, tent walls looped up and the company 
street policed before breakfast. 

188. The officer who is present for breakfast should inspect 
the condition and amount of food the men get, see that the 
grounds are policed after the men finish, that the mess Idts are 
washed properly and put away. He should have his breakfast 
before the men have theirs; he may get it while they are policing 
camp, etc. 

189. Soon after breakfast sick call sounds. The First Ser¬ 
geant enters the names of sick men on the sick book, takes the 
book to the Captain for his signature, then sends the sick men 
with the book to the Surgeon in charge of a non-commissioned 
officer. Great care should be taken not to send any men to the 
Surgeon who are not sick. 

190. As soon as the sick book is returned the First Sergeant 
completes the morning report, submits it to the Captain for 
signature, then takes it to Headquarters before the hour set 
for it to be in. He also completes any other papers necessary, 
such as ration return, requisitions, etc., places them before the 
Captain for signature, and sends them to the proper place. 

191. At First Sergeant’s call, or the hour designated, the 
Captain should proceed to headquarters and make notes of any- 


46 


DUTIES OF OFFICERS 


thing ou the bulletin board atfecting his company. The First 
Sergeant should also make such notes. 

192. At Water call, the troop is formed in ranks with water¬ 
ing bridles, marched to the picket line by an officer, formed in 
ranks mounted with led horses, and the troop animals are 
watered. 

193. Dinner should be superintended by an officer. 

194. Evening stables are conducted as explained for morning 
stables. They are under charge of an officer. 

195. At retreat, the men fall in under arms, roll is called and 
retreat ceremony proceeds. Following retreat the officer com¬ 
manding makes his report to the Adjutant or Officer of the Day 
from the end of his company street, returns to his company and 
makes an inspection of the dress and equipment. Each rifle 
should be carefully inspected and men whose rifles are in bad 
condition should be given extra tours of fatigue in addition to 
submitting their rifles to the officer for a second inspection. 
The First Sergeant should publish, at retreat, all his ‘ ‘ details 
for tomorrow”; he should post them on the bulletin board and 
leave them there for twenty-four hours. 

196. Supper should be superintended by an officer. 

197. Guard Mounting is usually in the evening in camp. The 
guard detail forms in its own company street, is verified and 
inspected by the First Sergeant and marched to the designated 
place by the senior non-commissioned officer of the detail. 

198. All noise should cease at taps. 

199. If the company is an independent orgarization the 
Captain will have to prepare his own list of calls and duties; 
look to the sanitation and health of his men; attend to his own 
supplies and transportation; and, in fact, do a great many 
things usually looked after by the Colonel, Adjutant, etc. He 
is therefore advised to consult the remarks under these head¬ 
ings. He should detail one of his lieutenants to assume the 
duties of Supply Officer in addition to his other duties. 

200. Company kitchen refuse is disposed of in several ways. 
The best methods appear to be by means of company incinerators 
or incinerators under the field range. 

Company incinerators are constructed as follows :—A pit is 
dug about 5 feet long, 2% feet wide, 6 inches deep at one end 
and 12 inches at the other; the excavated earth is banked around 


DUTIES OF OFFICERS 


47 


the pit, and the latter is then lined with stones, bottom, ends, 
and sides, using good sized stones, about the size of two fists. 
By means of a hot fire kept burning all of the time the stones 
become hot, and when Idtchen liquid refuse is poured on them 
it soon evaporates. The liquids should be poured on the stones 
all around the pit. The solid matter should be burned on the 
fire. All tin cans should be thrown on the fire and later raked 
off when completely melted apart and all food matter burned 
from them. 

In case the incinerator is to be constructed under the field 
range proceed in same manner as above except be careful not 
to make the pit too large for the range. Liquid and solid refuse 
is disposed of in a similar manner as described above. 

If there is not sufficient wood, or stones are not obtainable, 
some other method will have to be adopted. One such method 
is to dig a hole in the ground, say 4 feet deep, 2 or 3 feet 
square, with a cover to keep out flies; refuse is dumped into the 
pit and same is burned out daily with oil and straw. A little 
lime should be sprinkled around the ground each day where 
refuse is liable to collect. 

1 /12 of a cord of wood per day is allowed for each incinerator. 

201. The following instructions are recommended to com¬ 
pany commanders for the use of their organizations:— 

1. Give constant attention to PERSONAL CLEANLI¬ 
NESS. 

2. IF SICK, report to the Surgeon (through the First 
Sergeant) at sick call, or when necessary. 

3. Keep the BOWELS in good condition; do not become 
constipated. 

4. Relieve the BOWELS and BLADDER at the sinks 
only, and cover the stools with paper and dirt. 

5. A URINAL CAN will be placed in the middle of the 
company street at night, 

6. NO FOOD is to be taken to quarters. 

7. Throw all GARBAGE (refuse from mess kits at meals, 
etc.) into kitchen garbage pit, or incinerator. Do not throw 
it on the ground to,attract flies. 

8. Wash mess kits in hot, soapy water, rinse, dry, and 
put in haversacks. 



48 


DUTIES OF OFFICEES 


9. Canteens should be scalded in hot water before being 
used, and nothing put in them that will sour. 

10. Fill salt, pepper and sugar bags before a march or 
train journey; they do not need to be filled in camp. 

11. Drink only the WATER supplied for camp use; or, 
on the march, that approved by a medical officer, or com¬ 
pany commander. 

12. TYPHOID FEVER usually comes from bad water. 

13. Beware of water from wells and streams. A well 
situated near an outhouse should be shunned. 

14. It is dangerous to eat ICE CREAM sold by peddlers 
in the field. No one knows what it is made of. 

15. Cooks must keep their hands, cooking utensils, and 
cloths clean. 

16. Cooks must not sleep in the kitchen or supply tents. 

17. Everything around the kitchen tent must be kept 
free from flies. 

18. There must be NO SMOKING near the picket line, 
or forage pile. 

19. A soldier should care for his HORSE first and him- , 
self last. 

202. Relative to the above list of instructions the company 

commander is advised:— 

To see that suitable bathing facilities are provided. 

To see that the First Sergeant knows to what Surgeon to send 
the men at all times, and where, and how to get an ambulance 
in case of accident. 

To have some compound cathartic pills in the First Sergeant’s 
field desk and haversack for issue to any man calling for 
them, and have the men so notified. 

To have a bucket, used for a urinal can, placed in the company 
street at night with a lantern by the side of it. 

To require the men to mess at a designated place and not allow 
them to carry their mess outfits into their tents. A suitable 
place should be provided for use in case of rain in any but 
over-night camps. 

To see that a suitable means for the disposal of garbage is pro¬ 
vided. If company incinerators are used to see that men 
dump refuse from their mess kits on the fire; if pits are 
used to see that they are covered and limed around the top. 


DUTIES OF OFFICERS 


49 


To see that two large receptacles of hot water are provided at 
meals for washing mess kits; G. 1. buckets swung over the 
incinerator are recommended. One bucket should have soapy 
water in it and the other clear water; the former for washing 
and the latter for rinsing. The cooks should have half a 
dozen wiping cloths (flour sacks are good) kept hanging on 
a string in a convenient place for the men to use on their 
mess kits. They should be required to boil these cloths out. 
after each meal and hang them out to dry. 

To see that the men do not All their canteens with milk. 

To see that salt, pepper, and sugar are issued to each man before- 
a train journey. 

To give careful attention to the water supply that is used for 
drinking purposes. 

To endeavor to prevent his men from eating or drinking articles 
sold by peddlers at all maneuver camps. This is especially 
necessary on practice marches. 

To keep after his company cooks all of the time, and require 
1 them to be clean about their personal appearance, hands, 
utensils, dish cloths, and the police of the kitchen. 

To do everything in his power to keep flies out of camp—they 
j carry disease germs. 

i To see that the cooks have a place in the company tents assigned 
j to them—usually near the kitchen. 

j To see that the stable guard prevents smoking around picket 
j line or forage pile. 

To see that no hay is removed from the forage pile for bedding 
of men. 

To see that individual mounts are properly cared for. 

First Lieutenant 

203. The Captain should-assign duties to the 1st Lieutenant. 
They should be more advanced than those assigned to the 2nd 
Lieutenant and should allow him more latitude in their exe¬ 
cution. 

204. The First Lieutenant should supervise the company 
paper work and the preparation of the required rosters and 
returns. He should also have charge of the police of the camp 
and the picket line. 




50 


DUTIES OF OFFICEES 


205. lie should be familiar with all of the Captain’s duties 
and be able to perform them in his absence or when so directed. 

206. Upon the arrival of the company at camp he should put 
up the picket line and the officers’ tents in the places designated 
for them. He should then assist the Captain with the work of 
establishing the camp. 

207. Upon breaking camp he should have the field return 
made out and signed by the Captain and should see that it is 
delivered to the Eegimental Adjutant before the departure of 
the organization. He oversees the taking down and police of 
the picket line, and the police of the camp before departure, and 
then assists the Captain. 

Second Lieutenant 

208. The Captain should assign duties to the 2nd Lieutenant. 

209. The Second Lieutenant should supervise the mess, ob¬ 
taining supplies. He should supervise the construction of the 
latrine, should see that the kitchen tent is properly put up and 
that the incinerator is properly constructed. He should learn 
as much as possible about the company paper work and should 
know how to make out the required reports and how to keep 
the rosters properly. 

210. He should be familiar with alh of the duties of the 
Captain and the First Lieutenant and be able to perform them 
in the absence of either or when so directed. 

211. Upon arrival at camp he should see that the latrine is 
properly placed and constructed and that the Idtchen fires are 
started,at once and the meal gotten under way; he should see 
that fuel, forage, rations, and water are obtained promptly. 
He should assist the Captain in establishing the camp. 

212. Upon breaking camp he has the kitchen property prop¬ 
erly cleaned and packed, has the tent taken down and folded, 
turns in what property is to be turned in and gets receipts for 
such property. He has the latrine pit filled and marked before 
the departure of the company. He supervises the loading of 
property on wagon. 


CHAPTER V 


DUTIES OF NON-COMMISSIONED OFFICERS 

‘ Regimental Sergeant Major 

213. He is a member of the Headquarters Company. He is 
the Adjutant’s assistant or chief clerk. He should read over 
the remarks given herein concerning the duties of the Adjutant. 

214. He has as his assistants the Battalion Sergeants Major 
and the necessary number of clerks, 

215. He keeps the roster of the guard and makes out the 
guard detail for the enlisted quota of the guard. In respect to 
this see Manual of Interior Guard Duty which fully describes 
how this is done. 

216. Under the direction of the Adjutant he keeps all 

i records, orders, and data pertaining to Regimental Headquarters. 

' 217. He makes out the consolidated morning report from the 

' data contained on Company, Troop, Battery, or Detachment 
] morning reports each morning and submits it to the Adjutant. 

1 Organization morning reports should be in the hands of the 

1 Regimental Sergeant Major by 8-o’clock each morning. It is 
recommended that he turn over all papers concerning companies 
in the various battalions to the Sergeant Major of such battalion 
I to be checked by them and corrected if necessary. 

218. At First Sergeant’s call each morning he has the morn¬ 
ing reports turned over to the First Sergeant of the organization 
to which they pertain; any special information that should be 
transmitted to the companies of the regiment should be fur- 
i nished to First Sergeants at this time. Usually this information 
i is placed on the bulletin board and the First Sergeant is required 
I to sign that he has read all information so posted. 

I 219. Envelopes should be prepared marked, ‘^Co. A,” 

“Supply Co.” etc., in which he puts orders, instructions, refer¬ 
ence notes, etc., pertaining to such organizations and which are 
delivered to the First Sergeant at First Sergeant’s call or at 
such other time as may be necessary. All orders or instructions, 

1 when delivered, should be signed for in a book provided for 
that purpose. Orderlies, when delivering orders to Officers or 
First Sergeants, should take this book with them and should 








54 


DUTIES OF NON-COMMISSIONED OFFICERS 


camp near Regimental Headquarters; lie should see that the 
latrines used by the officers are properly cared for each day; 
he should see that waste or rubbish collected by the companies 
and not disposed of is hauled away and destroyed; he should 
have his detail police the officers’ baths and see that no rubbish 
is allowed to collect in the vicinity of same; he should assist 
in pitching the headquarters tents when camp is established. 

The other should be assigned to such duties as appear to be 
most necessary and are commensurate with his rank. 

. ■ Battalion Sergeant Major 

234. The Battalion Sergeant Major is a member of the Head¬ 
quarters Company. He should be familiar with the duties of j 

the Regimental Sergeant Major and should read over the part « 

of this book referring to him. He is an assistant of the Regi- ^ 

mental Sergeant Major. He should be familiar with paper i 

work and be an authority on the subject. He should be as- ] 

signed the work of checking the papers submitted to head- | 

quarters by companies of his battalion and should not turn in | 

any that are incorrect. J 

235. When the battalion is acting alone he performs the “ 

duties specified for the Regimental Sergeant Major. In case J 

the Regimental Sergeant Major is absent, the senior Battalion \ 

Sergeant Major performs his duties. • 

Senior Sergeant Sanitary Detachment 

236. Ilis duties are somewhat similar to those of the First 

Sergeant of a company. He should read over the remarks j 

contained herein concerning the duties of the Eegimental ; 

Surgeon. 

First Sergeant 

237. ’ He has more to do, exercises more authority, must have 
a more-varied knowledge and must be a better soldier than 
a non-comm.issioned officer of any other grade in the service. 

If he is systematic, a tactful disciplinarian, and wide awake, 
he will be able to get good results from his men. 

238. A poor First Sergeant makes a poor Company, a good 
First Sergeant, a good Company. No matter how efficient a 
Captain may be, he cannot obtain the best results if his First , 
Sergeant is worthless; and no matter how poor a Captain may 



DUTIES OF XON-C'OMMISSIONEI) OFFK'ERS 


be, the Company will get along if it has a good First Sergeant. 
The duties of a First Sergeant are so numerous that only the 
most important ones can be discussed herein, and they only 
briefly, 

239. lie should read this entire manual because nearly 
everything in it in some way directly or indirectly will prob¬ 
ably at some time affect him. 

Duties in General 

240. He should maintain discipline among his men ])y 
taining their respect and good Avill without permitting any 
familiarity. Must be absolutely fair and impartial in his 
dealings with the men, and when on duty must have no friends 
or favorites. He must be familiar with all orders pertaining 
to the organization, equipment, allowances, etc., of his company 
as an organization, and of each individual man as a member. 

241. It is absolutely essential that he know how to make out 
all of the company papers. 

Detail System of Duty 

242. He should see that the necessary work around the canq) 
is done in a systematic manner, that each man does his share. 
To this end, he should handle the work by means of the detail 
system, detailing one or more non-commissioned officers in charge 
of a party of men, telling them what he wants done and holding 
them responsible that is is done properly. 

243. a. As soon as a First Sergeant receives information re¬ 
quiring a detail of ipeu he makes out the detail'from his duty 
roster, taking the men longest off duty, then immediately posts 
the detail on the company bulletin board where it remains 
until retreat. 

b. At ‘‘First Call for Retreat’' the First Scigeant takes 
the details off the bulletin board (or uses duplicates) and at 
“Assembly” reads these details to the entire company. The 
details are then re-posted on the bulletin board. 

c. At “Reveille” details are again read to the company, 
then again reposted. 

d. When new details are made out they are posted on the 
bulletin board over the old details. In this way there is no 



56 


DUTIES OF NON-COMMISSIONED OFFICERS 


excuse for any man forgetting he is on a certain detail. Old 
details are left on the board to let the men see that details are 
made out fairly and duty evened up among them. 

e. If a worldng party is needed at once the First Sergeant 
makes up a detail from such men as he can find, shows it to 
the non-commissioned officer in charge of the detail, posts it on 
the bulletin board, and credits the men so detailed on his duty 
roster. 

244. The ordinary details, as Guard, Stable Guard, Kitchen 
Police, Non-commissioned Officer in charge of Quarters, etc., are 
usually written on one slip, as follows: 

DETAIL FOR AUG. 5, 1917. 

GUARD. 

Sergeant Thomas. 

Corporal Jones. 

‘ ‘ Adams. 

Musician Brown. 

Private Wilson, J. B. 

Wade. 

(Names of other privates in alphabetical order). 

Supernumary Pvt. Carter. 

STABLE GUARD. 

Sergeant Hendricks. 

Private Gunn. 

“ Smith. 

“ Adams. 

KITCHEN POLICE. 

Private Brockman. 

IN CHARGE OF CAMP. 

Sergeant Ware. 

SPECIAL. 

Corporal Wilson. 

Private Carpenter. 

( “ Lewis. 


DUTIES OF NON-COMMISSIONED OFFICEES 


57 


EEMARKS. 

Special detail reports to 
Regimental Sergeant Major 
at 9 A. 'M. Aug. 5, 

(Signed) W. K. Mayers, 

1st Sergeant. 

245. The details, and the usual number of men, that will 
ordinarily be required for a company are as follows: 

(a) GUARD: As directed by Regimental Headquarters. 

(b) STABLE GUARD: Usually one non-commissioned of¬ 

ficer and three privates. 

(c) KITCHEN POLICE: 1 or 2 privates, depending on size 

of company. 

(d) IN CHARGE OF CAMP: 1 non-commissioned officer. 

(e) REGIMENTAL HEADQUARTERS: 1 Private. 

(f) BATTALION HEADQUARTERS: 1 Private. 

(g) OFFICERS’ TENTS: 1 Non-commissioned officer and 

4 privates. 

(h) KITCHEN: 3 Privates. 

(i) LATRINE: 1 Non-commissioned officer and 2 privates. 

(j) STABLE: 4 privates. 

(k) SPECIAL: Such number of non-commissioned officers 
• and privates as may be required. 

246. On establishing camp at least two squads of 1 non¬ 
commissioned officer and 8 privates each will be required to 
put up the company tents (quarters of the men) if pyramidal, 
conical, or wall tents are used. Consequently the First Ser¬ 
geant must keep this in mind when making out the details for 
other duty; this is referred to as the ‘‘rest of the company” 
elsewhere. In case shelter tents are used this does not matter. 

247. When the company goes on guard the men not detailed 
for this duty may be used for the fatigue details that will be 
called for by Headquarters. They should be required to re¬ 
main in camp subject to call for any purpose. When details 
have completed the duty assigned to them they should return 
to the company and report to the First Sergeant. 

248. The duties of the details referred to in paragraph 245 
and the persons to whom they report are as follows: 

(a) Regular camp guard, as per detail furuished First 

Sergeant by the Sergeant Major. 


56 DUTIES or NON-COMMISSIONED OFFICEKS 

excuse for any man forgetting he is on a certain detail. Old 
details are left on the board to let the men see that details are 
made out fairly and duty evened up among them. 

e. If a worldng party is needed at once the First Sergeant 
makes up a detail from such men as he can find, shows it to 
the non-commissioned officer in charge of the detail, posts it on 
the bulletin board, and credits the men so detailed on his duty 
roster. 

24-4. The ordinary details, as Guard, Stable Guard, Kitchen 
Police, Non-commissioned Officer in charge of Quarters, etc., are 
usually written on one slip, as follows: 

DETAIL FOR AUG. 5, 1917. 

GUARD. 

Sergeant Thomas. 

Corporal Jones. 

‘ ‘ Adams. 

Musician Brown. 

Private Wilson, J. B, 

‘ ‘ Wade. 

(Names of other privates in alphabetical order). 

Supernumary Pvt. Carter. 

STABLE GUARD. 

Sergeant Hendricks. 

Private Gunn. 

‘ ‘ Smith. 

“ Adams. 

KITCHEN POLICE. 

Private Brockman. 

IN CHARGE OP CAMP. 

Sergeant Ware. 

SPECIAL. 

Corporal Wilson. 

Private Carpenter. 

‘ ‘ Lewis. 


DUTIES OF NON-COMMISSIONED OFFICEES 57 
EEMAKKS. 

Special detail reports to 
Eegimental Sergeant Major 
at 9 A, 'M. Aug. 5. 

(Signed) W. K. Mayers, 

1st Sergeant. 

245. The details, and the usual number of men, that will 
ordinarily be required for a company are as follows: 

(a) GUAED: As directed by Eegimental Headquarters. 

(b) STABLE GUAED: Usually one non-commissioned of¬ 

ficer and three privates. 

(c) KITCHEN POLICE: 1 or 2 privates, depending on size 

of company. 

(d) IN CHAEGE OF CAMP: 1 non-commissioned officer. 

(e) EEGIMENTAL HEADQUAETEES: 1 Private. 

(f) BATTALION HEADQUAETEES: 1 Private. 

(g) OFFICEES’ TENTS: 1 Non-commissioned officer and 

4 privates. 

(h) KITCHEN: 3 Privates. 

(i) LATEINE: 1 Non-commissioned officer and 2 privates. 

(j) STABLE: 4 privates. 

(k) SPECIAL: Such number of non-commissioned officers 

and privates as may be required. 

246. On establishing camp at least two squads of 1 non¬ 
commissioned officer and 8 privates each will be required to 
put up the company tents (quarters of the men) if pyramidal, 
conical, or wall tents are used. Consequently the First Ser¬ 
geant must keep this in mind when making out the details for 
other duty; this is referred to as the “rest of the company” 
elsewhere. In case shelter tents are used this does not matter. 

247. When the company goes on guard the men not detailed 
for this duty may be used for the fatigue details that will be 
called for by Headquarters. They should be required to re¬ 
main in camp subject to call for any purpose. When details 
have completed the duty assigned to them they should return 
to the company and report to the First Sergeant. 

248. The duties of the details referred to in paragraph 245 
and the persons to whom they report are as follows: 

(a) Eegular camp guard, as per detail furnished First 

Sergeant by the Sergeant Major. 


58 


DUTIES OF NON-COMMISSIONED OFFICERS 


(b) Regular Stable guard, for mounted organizations only. 
Daily detail. 

(c) A daily detail to report to the Mess Sergeant im¬ 
mediately after reveille. Their duties are to assist in the 
preparation of food, cutting wood, etc. Assist detail in 
kitchen when camp is established. 

(d) A daily detail. Assumes his duties at reveille, reliev¬ 
ing his predecessor. Has charge of the camp for twenty-four 
hours and remains there during that time. Preserves order. 
At ‘^sick call,” and when necessary, he marches those who 
are sick to the Infirmary, and takes the sick report with him. 
When the company is absent from camp he sees that no un¬ 
authorized person enters the tents; in general he looks after 
his company camp during the absence of the company. He 
must see that details not in charge of. a non-commissioned 
officer leave on time for their duties. He has charge of the 
police of camp each morning after breakfast. 

(e) Reports to the Regimental Sergeant Major immediately 
after the company falls out of ranks to begin to establish 
camp; also at a designated hour when camp is broken. Mem¬ 
bers of this detail form the Headquarters Detail and put up 
Headquarters tents and perform any other work that may be 
required. The Sergeant Major dismisses this detail. Not a 
daily detail, furnished only when establishing or brealdng 
camp. First Sergeant is cautioned to get this man to head 
quarters 'promptly. 

(f) Not a daily detail, furnished only when establishing 
and breaking camp. First Sergeant is cautioned to get this 
detail to Battalion Headquarters promptly. 

(g) Puts up and ditches the company officers’ tents when 
camp is established. Procures officers’ baggage from wagon 
and delivers it to the proper tents. Strikes tents on break¬ 
ing camp and loads tentage and officers’ property on wagon. 
The non-commissioned officer assembles the detail; reports to 
the Company Commander for instructons as to the location 
of tents; supervises the work; reports again to Company 
Commander when work is completed and, when directed, re¬ 
ports to the company and dismisses the detail. Not a daily 
detail; furnished only when making and breaking camp. 


DrTIE8 OF N()N-(OMMkSSIOXEI) OFFK’FHS 


(h) Eeports to Mess Sergeant and assists with unloading 
of kitchen supplies; puts up kitchen fly and store tent; digs 
kitchen pits or builds incinerator, as directed by the Mess 
Sergeant. Will be required to assist with other details about 
the kitchen. Mess Sergeant dismisses the detail. In the 
absence of the Mess Sergeant the detail is under the orders 
of the senior cook. Not a daily detail; furnished only when 
making or breaking camp. 

(i) The non-commissioned officer reports to the 2nd Lieu¬ 
tenant, or in his absence to the Captain, ascertains the loca¬ 
tion of the latrine; assembles his detail; procures from the 
Cofnpany Supply Sergeant 1 common tent or screen, 1 pick, and 
1 shovel; digs a trench o feet long, 1 Vvj feet wide and from 
iy_> to 4 feet deep depending on the length of stay in the 
camp; procures lumber and constructs a top for the trench, 
made with either seats or traps; i)uts up the tent or a screen; 
sees that dirt from the trench is inside of the tent and on the 
far side from the door if no top is made; procures lime if same 
is to be used and places it inside of tent or screen ; makes a 
small paddle out of a piece of board. 

On breaking camp this detail takes down tent or screen, 
fills trench, and marks the spot plainly with a board extend¬ 
ing about 1 foot above the ground and marked ^‘Abandoned 
Latrine, (date)’’. The non-commissioned officer dismisses the 
detail after work has been inspected by the 2nd Lieutenant 
and the detail has been ordered to return to the company. 
Not a daily detail; fui'nished only when making and breaking 
camp. First Sergeant should see that tliis detail goes to work 
immediately after company has broken ranks to establish 
camp. 

(j) Eeports to Stable Sergeant and, under his direction, 
establishes the permanent picket line; procures forage; and 
attends to any other duties required by the Stable Sergeant. 
On breaking camp this detail takes down and loads the 
picket line; cleans up rubbish; loads forage: attends to any 
other duties directed by the Stable Sergeant. It is dismissed 
by the Stable Sergeant, reporting back to the company. Not 
a daily detail; furnished when called for by the Stable Ser¬ 
geant, and without call, when camp is to be established or 


60 DUTIES OF NON-COMMISSIONED OFFICEES 

broken. Detail may be increased or diminished when neces¬ 
sary. 

(kj Special details are those called for by persons having 
authority to do so. They may be furnished for any legiti¬ 
mate duty required of soldiers at any time. They may be 
dismissed when the duty is completed; this is done by the 
person calling for the detail. The person calling for the de¬ 
tail should specify the number of non-commissioned officers 
and privates desired. These details are usually called for 
when the company is on guard, and are taken from those men 
not actually members of the guard. 

Detraining Details 

249. The detail of enlisted men for detraining should con 
sist of 1 Sergeant and 4 Privates. The non-commissioned officer 
in charge of this detail should report to the Regimental Supply 
Sergeant with his detail as soon as it falls out of the company. 
Tills detail unloads property from the cars into the wagons. 
The non-commissioned officer should see that property of the 
various organizations is kept together and that the driver 
knows where to go. If so directed by the officer in charge of 
unloading he should give the driver a slip of paper upon which 
is written the name of the organization to which property 
belongs. He should always sign his name to this slip. 

With the above precaution taken the property should always 
reach its proper destination. If a man goes with the wagon, 
he should return with it to the train. When the jiroperty is all 
unloaded from the car assigned to this detail the non-commis¬ 
sioned officer in charge should report the fact to the officer in 
charge of unloading. 

When all unloading is completed these details are directed 
to join their companies by the officer in charge of unloading. 
They are dismissed by the non-commissioned officer in charge 
after joining their companies. 

Entraining Details 

250. The usual details for entraining consist of 1 Sergeant 
and 4 Privates. This detail accompanies the first wagon load 
of property to the cars unless it is directed to report'at that 
place at a designated hour. The non-commissioned officer in 


DUTIES OF NON-COMMISSIONED OFFICERS 


61 


charge of the detail reports upon arrival to the officer in charge 
of the loading and his detail is assigned to a car and proceeds 
1 with the loading as the property is delivered. The detail re- 
1 mains at the train until all property is loaded unless it is 
\ directed to return and join its company sooner by the officer in 
charge of loading. 

Daily Camp Routine 

; 251. The following is given as a guide to the First Sergeant’s 

duties, to be altered as circumstances may require. 

Reveille: Calls roll; reports to company officer the result of 
roll call; reads details for that day; dismisses company caution¬ 
ing ‘‘Police of Camp, dismissed’’; sees that the non-commis¬ 
sioned Officer in charge of Quarters superintends the police of 
camp: that men in skirmish line police the entire company 
' camp ground from the Field Officers’ line of tents to the Com¬ 
pany Latrine. Men of mounted organizations usually fall in 
with nose bags. 

Stables: If a mounted organization, he does not dismiss the 
company immediately after reveille but marches it to the picket 
line for morning stables and reports to the officer taking stables; 
camp is policed on the return from stables. 

Breakfast: Immediately after breakfast he makes out the 
sick report; prepares the morning report as far as he can until 
the return of the sick report, when sick report returns he com¬ 
pletes the morning report; makes out ration return if required 
(usually this is made out for a period of several days); makes 
out fuel and forage requisition if any is to be drawn 
that day; takes the morning report, ration return, fuel and 
I forage requisition, together with all other papers to the Captain 
■ for signature; takes to the Regimental or Battalion Headquar¬ 
ters (as the case may be) all papers that are required to be 
submitted to headquarters, being sure to see that those that 
require the Captain’s signature have been signed. Prepares 
his roll by checking off the names of those who are not re¬ 
quired to attend formations that day. 

Water Call: Forms the company and marches it to the picket 
line; superintends the watering of animals unless an officer is 
present. Accompanies the Company Commander on his morning 
inspection of camp, having previously seen that the camp is 
ready for inspection. 







62 


DUTIES OF NON-COMMISSIONED OFFICEBS 


Drill Call: Forms the company; calls the roll or receives 
reports; reports result to the Company Commander. 

First Sergeant^s Call: Eeports to the Sergeant Major at head¬ 
quarters; inspects the bulletin board and makes notes of any¬ 
thing affecting his company; obtains his morning report and 
such other papers as may be given him by the Sergeant Major. 
Keturns to his company and makes out his company details in 
accordance with instructions he has just received; posts these 
details on the bulletin board, together with any other details or 
instructions or orders that affect the company. i 

Mater Call: Same as given before. This call is omitted 
except in very hot weather. 

Dinner: 

Drill Call: Same as given before. 

Recall from Drill: After drill he attends to the necessary 
company papers, correspondence and records, if there are any 
to be attended to. 

Stables: Evening stables are usually preceded by watering. 
He forms the company, marches it to the picket line, causes 
animals to be watered and reports to the officer taldng stables. 

Retreat: Forms the company, calls the roll or receives the 
reports, reads the ‘‘details for tomorrow’’ and reports to the 
officer taking retreat. 

Supper: 

Guard Mounting: Falls in the detail, verifies and inspects 
it, then turns the detail over to the senior non-commissioned 
officer and retires. 

Note: The First Sergeant must prepare his roll before every 
formation; but usually there should be only a very few 
absentees. 

252. Immediately after reveille each day is the usual time 
for the new Kitchen Police and the new Non-commissioned 
Officers in Charge of Camp to assume their duties for the day; 
the new Kitchen police reports to the Mess Sergeant; the new 
Non-commissioned Officer in Charge of Camp relieves his pre¬ 
decessor and receives from him any instructions that should be 
turned over to him and then reports to the Company Com¬ 
mander for orders. 

Company Supply Sergeant 

253. Tie has immediate charge of all company property, 
loading of wagons, loading and unloading of company property 


DUTIES OF NON-COMMISSIONED OFFICERS 


63 


and animals during entraining unless one of the company officers 
attends to this duty. When detraining he has charge of the 
unloading of property at the company camps; in case of the com¬ 
pany has to unload its own property he has charge of this 
work. 

254. He keeps records of the company property and the 
amount issued to each man, makes such reports as required by 
the Company Commander. He should see that retained re¬ 
ceipts are always taken when property is obtained and that 
receipts are received whenever it is turned in or transferred. 

255. He should see that fuel is furnished to his company and 
that crude oil, straw and lime are on hand when same is issued 
for sanitary purposes. 

256. At detraining he should proceed to camp with the com¬ 
pany and should receive and check his property as the wagons 
deliver it at the eani.p site. He should cause property to be 
delivered to the proper place. He should at once ascertain 
where wood, water, and straw for bedding are to* be obtained and 
should direct the kitchen detail where to obtain fuel. 

257. At entraining he should not go to the cars until all 
property has left the camp. The entraining detail looks after 
loading the property into the cars. 

258. The following are the important duties of this sergeant 
when a mo^e is contemplated:— 

a. He supervises all loading and packing. 

b. The loading detail should consist of a non-commissioned 
officer and 7 privates, it reports to him for duty. 

■ c. He has the detail pack, weigh, mark and list all prop¬ 
erty. He keeps a copy of this list in his record. 

(i. He lists the property as marked, for use in shipping. 

e. He uses his detail for loading property on wagons and 
on the train. He remains at the train and sees that all 
property is loaded properly. 

f. He has the detail join the company when loading is 
completed. 

Stable Sergeant 

259. He has immediate general charge of the forage and 
picket line. He is held responsible for the proper policing and 
sanitarv condition of the picket line and surrounding grounds. 
He has‘ charge of the Stable Police or Stable Orderly (if there 


04 


DUTIES OF NON-COMMISSIONED OFFICERS 


is any) and requires them to police the picket line, remove 
manure, feed, etc. When there is no Stable Police or Stable 
Orderly and the Stable Guard, when not on post, assumes the 
duties of such police or orderly, this guard does so under the 
supervision of the Stable Sergeant. 

260. When it becomes necessary to draw forage, or at other 
times when necessary, he will request from the First Sergeant 
a detail of men for this purpose unless he has a Stable Police, 
The Stable Guard not on post should not be required to leave 
the picket line for any appreciable length of time, 

261. The Stable Sergeant should cause all horses that require 
shoeing to be shod. He or the Horseshoer should examine 
animals for loose shoes each day. He should see that all horses 
are re-shod once each month whether the shoes are loose or not. 
He should examine for injuries, sore backs, and sickness among 
his horses each day. He isolates any sick horse that may re¬ 
quire it. He allows no horses on sick report to be taken from 
the picket line except by proper authority. 

262. He issues forage, superintends the erection of the picket 
line and causes it to be stretched when necessary. He puts 
vicious horses or kickers by themselves or at the end of the 
picket line. He allows no animals to be tied to the wheels of a 
wagon except for temporary purpose. He, in person, sees every 
horse that is brought to the picket line and notices its condi¬ 
tion. If the horse has been misused he reports the fact to the 
Company Commander, giving the name of the man who rides 
that horse. 

263. He allows no horse to be taken from the picket line 
without authority—this, in the case of enlisted men, must be in 
writing. These written authorities are turned in next day to 
the Company Commander. 

264. In field batteries, unless the camp is semi-permanent, 
the picket line is stretched between caisson bodies, and animals 
tied to it, not to the wheels of the carriages. 

265. When animals are brought to the picket line in a 
heated condition the Stable Sergeant should require that such 
horses be walked around the picket line for half an hour or 
so until they cool. This should be done by the man returning 
the horse in such condition. The horse should then be blanketed 
and his legs hand rubbed, the blanket removed and the body 


DUTIES OF XOX-COMMTSSIONED OFFICERS (ia 

groomed. Xever allow cold water to be put on an overheated 
horse, nor allow him to drink. 

266. A horse is allowed 12 pounds of oats and 14 pounds of 
hay a day. A box 12 by 9 by 6 inches (inside measurement) 
will hold practically 6 pounds of oats when level full, and Avill 
be the amount of oats for one feeding of one animal if animals 
are fed twice a day. As pressed hay weighs about 11 pounds 
to the cubic foot, the Stable Sergeant may estimate about what 
7 pounds of hay would be, or if he so desires he can compute it. 

Mess Sergeant 

267. The Mess Sergeant has charge of all that pertains to 
the company mess. He makes out the bills of fare, procures 
rations on the ration returns made out by the First Sergeant, 
using a detail from the kitchen to assist him in getting them; 
this detail usually consists of 1 cook and of 1 kitchen police. 

268. He should notify the Supply Officer each day as to the 
amount of fresh beef, fresh bread, and ice that he will need the 
following day. On days w'hen he draws rations he should 
submit to the First Sergeant a list of articles desired from the 
commissary. This list, after being approved by the Company 
Commander, is returned to the Mess Sergeant. The list is 
taken to the commissary when rations are drawn and handed to 
the Supply Sergeant to enable him to issue just what is desired. 
The list should show: 

(a) Organization submitting list. 

(b) Xame of each article desired. 

(c) Number of pounds, cans and their size, gallons, etc., 

of each article desired. 

(d) Approval of the Company Commander. 

269. He should see that the kitchen and surroundings are 
kept scrupulously clean at all times, that refuse from the kitchen 
and from the men^s mess kits is not dumped on the ground, but 
is disposed of in the proper manner. He should require the 
cooks to be clean in their personal appearance, have clean hands 
and clean clothing. He should require them to use clean pots 
and pans, not greasy ones. He should require plenty of wiping 
cloths in the Idtchen and should have them boiled out at least 
once each day and hung up on a line to dry (preferably after 
each meal). There should be plenty of wiping cloths for the 


66 


DUTIES OE NON-COMMISSIONED OFFICEES 


mess kits of the men and they should be kept on a line separate 
from the kitchen cloths; they should be boiled out and dried 
after each meal. 

1 /12 of a cord of wood per day is allowed for the company 
mess fires and the same amount for the incinerator. 

270. He should provide two pots or cans of boiling water for 
washing mess kits at each meal. A piece of soap should be 
put in one of these with a stick containing a rag-swab tied to 
one end of it; the other pot should contain only clear water for 
rinsing purposes. Men should scrape the refuse from their mess 
kits into the incinerator or pit and then wash the kits, rinse 
them in the clear water, dry them, and put them away. 

271. If company incinerators are used a frame should be 
constructed over them from which are hung the pots or cans of 
water to be used for washing mess kits and kitchen utensils. 
If the incinerator is not used a small pit may be dug and used 
for this purpose. Economy of soap may be maintained by put¬ 
ting nail holes in a small can and dropping a piece of soap into 
it; when soapy water is desired dip the can into the pan or dish 
of water a few times, then take it out and hang it on a nail. 
The soap remains in the can. 

272. He should always bring some nails, a hammer, a saw, 
and some small rope to camp; they will be found useful. A 
rack consisting of a couple of cord wood lengths set vertically 
into the ground with a board nailed to the sides near their 
top ends, nails driven into the board, will be found convenient 
to hang kitchen utensils on. Some kind of an improvised table 
should be constructed from which to serve food. This should 
be made of boards if any are to be had, or of a box, or of some 
poles. It need only be a rough affair, but a kitchen can hardly 
do without it. 

273. An improvised ice box should be constructed. (See 
Chapter 4 under Captain.) 

A can or water ba? of diinking water should be kept handy 
for use of the n en, with a dipper put into it and tied to it with 
a light chain or a piece of rope about 2 feet long. Men should 
be required to biirg fluir own cups when desiring to drink, 
using the dipper to fill the cup. The ice furnished is only 
suffici-rt to preserve the meat and none should be used for 
diin' ing water: if ice is desired for such purposes it should 
be purchased from the company fund. 


DUTIES OF NON-COMMISSIONED OFFICERS 


67 


The Sergeant 

274. He should be familiar with his particular duties, what¬ 
ever they may be. He should, by his soldierly qualities and 
personal neatness, be an example to those subordinate to him 
in rank and should endeavor to win their respect. 

275. He should be able to make a rough road sketch and a 
position sketch. If mounted he should be familiar with horses, 
their care, and the care of horse equipment. He should be a 
good drill master, and, in general, be able to handle men. He 
should be a man upon whom reliance can be placed to use good 
judgment w^hen it is required. 

276. He should read over that portion of this book which 
deals with the duties of the First Sergeant and he should be 
able to perform those duties when required to do so. 

The Corporal 

277. He may be called the father of his squad. He should 
be selected from high grade privates, for his soldierly bearing 
and qualities, and for his promising ability to become a good 
sergeant. 

He should instruct and lead his squad, see that his men care 
for their arms and equipments properly, and in general super¬ 
vise his squad in all that pertains to the duties of the individual 
members. When given a piece of work to do he should see 
that it is done properly before leaving it or dismissng his detail. 

278. He should learn the duties of the Sergeant and should 
be able to perform them when required to do so. 

The Private 

279. He is the man upon whom the Army relies to win its 
battles. He should perform his duties in a willing and soldierly 
manner. He should, by his soldierly character and behavior, 
earn the respect and confidence of his superiors and pave the 
w'ay for future promotion. He should always do his work to 
the best of his ability. When on a detail he should not leave it 
until dismissed by the officer or non-commissioned officer in 
charge. 


CHAPTEE VI 


SUBSISTENCE OF TKOOPS IN THE FIELD 

What One Ration Is 

280. One ration is the allowance of subsistence for one man 
for one day. 

The present ration is the result of many years of trial and 
experience in subsisting soldiers. Certain articles of food which 
are nutritious, economical, easy of procurement and which 
afford variety have been determined upon, the amounts neces¬ 
sary to subsist one man for one day have been ascertained, and 
these articles and amounts have been consolidated into what is 
known as the ration, subdivided into its “component parts’’ 
and their ‘ ‘ substitutive equivalents. ’ ’ 

281. The components are the basic articles of the ration, the 
substitutive equivalents are those articles which may be pro¬ 
cured in lieu of a component. 

How Rations Are Procured 

282. Upon receipt of a properly approved ration return the 
Supply Officer will credit an organization with a certain amount 
of money. This amount is determined by multiplying the total 
number of rations called for on the ration return by the money 
value of one ration. 

283. Against this credit the organization may draw any 
article or articles of food which the Supply Officer has in stock, 
whether they be ration articles or not (unless rations are fur¬ 
nished “in kind,” in which case no selection is permitted). 
When this credit is exhausted no more rations can be procured 
by that organization unless it submits another approved ration 
return or pays cash for the articles desired. 

The Different Rations, Composition and When Used 

284. Only four rations need be considered; they are 
the garrison, travel, reserve, and emergency rations. The com¬ 
position of these different rations is shown, consolidated, in the 
ration conversion table, paragraph 29.5. The component is given 
in capital type, the substitutive equivalents in small type. The 


69 


SUBSISTENCE OF TROOPS 

numbers given under the columns headed “Rations to Units 
(one ration)” shows how much of that article one ration is 
composed of, and is in terms of the unit for that particular article 
as given in the column headed “Unit.” For example, under 
“Rations to Units” on a line with “beef” is 1.25; this means 
that one ration of fresh beef is 1.25 pounds. It will be noticed 
that there is no fresh beef in the Travel or Reserve rations. 

285. Troops are not allowed to save on the ration and pro¬ 
cure the same ration articles elsewhere. 

286. GARRISON RATION. The habitual and most elastic 
ration. 

Composition as given in the Ration Conversion Table, para¬ 
graph 295. 

Intended for troops whenever practicable in time of peace, 
also in time of war, except for those beyond the advance depots. 

Value of the ration varies. 

Canned meat is furnished when impracticable to furnish fresh 
meat. Turkey dressed and drawn is furnished on Thanksgiving 
Day and Christmas when practicable, allowance 16 ounces. 

Hard bread to be ordered issued only when the interests of 
the government so require. 

Onions in lieu of equal quantity of potatoes, but not exceed¬ 
ing 20% of total issue. Tomatoes, canned, in lieu of equal quan¬ 
tity of potatoes, but not exceeding 20% of total issue. Other 
fresh vegetables (not canned) when they can be obtained in the 
vTcinity or transported in a wholesome condition from a dis¬ 
tance in lieu of an equal quantity of potatoes, but not exceeding 
30% of the total issue. 

Jam in lieu of an equal quantity of prunes, but not exceeding 
50% of the total issue. 

Pickles, cucumber, in lieu of an equal quantity of vinegar, 
but not exceeding 50% of the total issue. 

In adjusting charges against enlisted men and others on 
account of the increased cost to the Government for their sub¬ 
sistence the value of the ration will be estimated at 25 cents. 

287. TRAVEL RATION. Composition as given in the Ration 
Conversion Table, paragraph 295. 

Intended for troops traveling, other than by marching, and 
separated from their cooking facilities. 

Troops may draw any article of subsistence against the money 
value of the ration. 


70 


SUBSISTENCE OF TROOPS 


When 21 cents per man per day coffee money is paid the 
coffee, sugar, and milk components will not be included when 
computing the travel ration. 

Cost of this ration, without coffee money, about 40 cents per 
ration. Cost when coffee money is paid, about 60 cents. 

Travel rations should not be issued for a journey of more 
than 24 hours when it can be avoided, nor should they be issued 
to a detachment of fewer than 3 men. For journeys involving 
1 meal, cooked rations should be furnished from the rations sup¬ 
plied to the organization previously. 

288. RESERVE RATION. Composition as given in the Ra¬ 
tion ^Conversion Table, paragraph 295; or one of the standard 
types of ration, depending on transportation facilities. 

Intended for troops beyond the advance depots. 

In certain instances the Commanding General may augment 
this ration with supplies procured locally; see Army Regulations. 

No money value credit is given for this ration, the actual 
articles are issued to the organization. 

289. EMERGENCY RATION. Issued in hermetically sealed 
cans. Furnished in addition to the regular ration, as required, 
for troops in active campaign or in the field for instruction pur¬ 
poses. They will not be opened except by order of an officer or 
in extremity, nor used when regular rations are obtainable 
(except when ordered for purposes of instruction). 

The company or detachment commander in signing a ration 
return (except Field Form No. 3 for Field Ration Return for 
Haversack Rations) signs a certificate concerning the care and 
use of this ration. Company and detachment commanders are 
responsible for the proper care and use of the Emergency rations 
carried on the person of the soldier. If persons responsible for 
these rations lose, destroy, or open them without authority the 
value of the rations so lost, destroyed, or opened will be charged 
against that person on the pay roll of his organization or de¬ 
tachment. The label on the tin gives direction for cooking 
this ration. 

290. SIMPLEST EFFICIENT RATION. Not a regular ra 
tion. Bacon, hard bread, coffee, compose the simplest ration 
upon which men can subsist when necessary. 

291. COOKED RATIONS. Not in the sense ‘‘a ration.” 
For a meal on a train, or not to exceed two if possible, a cooked 
meal should be supplied by the cooks of the organization or 


SUBSISTENCE OF TEOOPS 71 

detachment which is to use this ration. The food for this meal 
is part of that drawn on a previous ration return. This is 
termed “cooked rations.” Money for liquid coffee should be 
supplied from the company fund if there is a fund. 

Ration Periods, by Whom Designated 

292. The ration periods, for which ration returns are to be 
submitted, are designated by the Commanding Officer. He also 
designated the kind of rations to be used. By “Commanding 
Officer” is meant the commander of the entire camp, maneuver, 
field army, etc., not individual organization commanding officers." 

Extra Issue Articles 
Table No. 1 

293. The following articles may be obtained from the Com¬ 
missary on a ration return in accordance with conditions under 
“Remarks”: 


Articles. 


Remarks. 


Candles 


Candles, Lantern . . 

Flour . 

[ce. 


Matches . 

Soap. 

Salt, rock. 

Toilet paper. 

Vinegar . 


When illumination is not furnished by Quartermaster. 
For each ration, 0.24 oz., (6 candles=l lb). In the 
field to headquarters, hospitals depots of supply, tele¬ 
graph stations—such quantities as commanding officer 
may order. 

To be used with Q. M. lanterns. Such quantities as 
commanding officer may order. (10 candles=l lb.) 
For paste in target practice. Each troop or company 
50 lbs. Each battery Field Artillery 100 lbs. 

To each ration, 4 lbs. per man up to and including 25 
men. Maximum allowance to any organization or det. 
of less than 100 men to be 100 lbs. per day. For more 
than 100 men 1 lb. per man per day. 

Such quantities as commanding officer may order as 
necessary. 

For each ration, 0.64 oz. 

For each public animal, 0.8 ounce per day. 

When*supplied, 1000 sheets for each 60 rations. 

For each public animal, 0.1 gill per day. 



















; SUBSISTEX( E CF TIXOEIS 

Net Contents of Various Packages 
£94. Table No. 2 


Articles. 

Package. 

Net Contents. 

Beef, corned. 

2 pound can. 

2 pounds 

Beef, corned. 

No. 2 can. 

1 Vz pounds 

Beef, roast . 

2 pound can. 

2 iDounds 

Beef roast . 

No. 2 can. 

1 V 2 pounds 

Baking powder. 

No. V 2 can. 

V 2 pound 

Beans, baked . 

No. 1 can. 

10 ounces 

Beans, baked . 

No. 3 can. 

2 pounds 

Fish, canned (salmon). 

No. 1 can. 

1 pound 

Hash, corned beef . 

2 pound can. 

2 pounds 

Hash, corned beef . 

No. 2 can. 

1 V 2 pounds 

Jam. 

No. 2 can. 

1 lb. 9.2 02. 

Lard . 

No. 5 pail. 

4.16 pounds 

Lard . 

5 lb. pail. 

5 pounds 

Milk, evaporated . 

Family can. 

12 ounces 

Milk, evaporated . 

Hotel can. 

2 pounds 

■*Milk, evaporated . 

16 02 . can. 

1 pound 

Pepper . 

No. 14 ^an. 

14 pound 

Potatoes, canned . 

30 02 . can. 

30 02 . (1 lb. 14 OZ.) 

Spices . 

No. 1/4 can. 

1/4 pound 

Tomatoes, canned. 

No 21/2 can. 

2 pounds 

Tomatoes, canned. 

No. 3 can. 

2 pounds 

Tomatoes, canned. 

No. 10 can. 

6 lbs. 8 02 . 

Extract, flavoring. 

2 02 . bottle. 

2 ounces 

Extract, flavoring. 

8 02 . bottle. 

8 ounces 

Turkev, dressed and undrawn. 

Pound . 

19 ounces 

Turkey, dressed and drawn, . , 

Pound . 

16 ounces 


habitually issued. 

























































Ration Conversion Table 
295. Table No. 3 



'A 

> 

< 

X 


o • 

•M CO 

• • • 

• t> 

• ...... 

# • • 

W o 

• • • CO 

. CO 

. .••••• Q0 

• • • 


• • • CO 

• CO 

. •••••• QQ 

• • • 

-4^ 

C3 

• • • CO 

• • • . 

;co 

: : : : : : :oo 



... Cl 

• d (M 

•d • • • • • 

• • • d 00 


CO 

M • 

.2^ 

h-' 

1 

-S^ 


CO 

CO 

CO 

CO 


in 

t- 



♦ 

• 

• »o 

• 

• 

• 

• ••••• 

....•♦ 

# 

• 

• 

• • # • • 

• • • « • 

. lo • • • • 

• ♦ 

« • 

• • 


r> 

CO 

• t> 

* CO lO 

■ 

I I : : : I 

• •••»• 

• • 

*o 
• o 

• Cl • * • • 

• Tj< i-H * ’ ' • 

• . . • • • • 

• • 

• • 

. 

d 

•dd 

• d 

• . . . • 

. rH 

. .... 

• • 

✓ 


o 

m 

M 

X 

< 

O 


o . 

•4J CO 

00 Q 

■3- 

G c3 



l> 


CO 

00 

C3 

o 

o 







CO 

CO 

Cl 

00 

CO 

oo 



CO 




CO 

CO 

Tfl 

00 

cc 

00 



CO 




CO 

CO o o o 

UO lO »0 1—1 

00 

00 

00 

00 

o 

CO 

. . X 

00 

00 

o 

1-1 d Cl Cl 

^ ^ rH ^ 

0. 

1 

1 

1 

0, 

O 1-1 o 

o 

CO 

• • o c d 

d 

d 



t- t- 

CO o o m 

LO LO J-O CO CO CO 

Cl 01 I> LO IC UO ^ CO CO CO 

1-1 iH d d d d d d d d i-I 


lo in 



m 

t- 

d d • m 

• o 

• • m n 

CO 

iH iH d 

. r- 

. • lH rH Cl Cl 

Cl a 

^ rH ^ ^ 

• o 

• • ^0 O ^ rH 

rH o 


J2; 


cS 


COO 


c • • • 


C C 

C c: c3 
c3 o O 


d d Cl 


0 


C 

c« 

JM 


c« c3 
c; c? 

cccflcfi c: 

^3 S3 .S3 . . si 


OCOOOOOOOOOOOOOCOCO 


P-JpHdClC1^5^^P-iPH^P-lPHPHp^PHPH^PUj5^P-(PHP-|P-| 


S3 S3 
X X 
o o 





















































































































Table No^ 3 (Continued) 


t-* 

• • 

» t> 

in 

• • 

• CO 

00 

• # 

• CD 

03 

• # 

• CD 


• • 

• CD 

rH 

• • 



o o o 
o o o 

r-l 00 (M 


# 

• • 

• • / • 

• m 

• 

• • 

• ♦ • 4. 

• Ol 


• * 

• • • « 

• t—(m 

i> ; 

• m 

• ♦ • • 

• rH o O 

o . 

r-l 

• • • • 

* o o o 

o • 

• • d 

• • ♦ • 

• d d d 



• « 

• • • 

• • t> 


• • 

• • m • 

. . CO 


« • 

• • 00 • 

• • CO 


; o o • 


: 


• Tji Tf CO • 

• • 00 tJI • 

• • CD Ol 


• rH • 

• • ^ rH • 

• • CO Ol CD 


0.25 

0.25 

0.07693 

0.05555 

0.07 

0.15 

0.03125 

0.04167 

0.01562 


• « • • ♦ • 

• ••••• 

• ••••• 

• ••••• 




/ 

r> t> 


LO t- 

CD 


1-i rH in m 


o m m 

00 

Tt< Tff m 

t> t> 00 00 


00 X 00 

Ol 

^ rH rH ^ 

in m 01 01 

00 CO CD 01 m 

m m CD Ol 01 


It- t> i> r> 00 

00 00 


(MOiHr-liOCl 

CO(^^CDOO(^^OOCOOOOOOOT^^C^OCOCCOTt^TJ^t>t^ 
(M (M iH (M C<1 (M rH i-t m rH t-I lO 


CO 

lO LO <M 

10 03 01 o:t 00 

LO Ol CO ^ r-l o 

o o o o o 


05 

r> LO 

o t> 

00 00 lO t> l> 01 00 


lOt>01 t>r-llOUO lOliO 

cicoco \r^ icii^^icoo cooioi t>t> 

r-li-llOlOlO 01 CO CO CO CO O 05^-'^ 

CO^»-tOO'^Or-lOOOOO'^OCOCOi--fOOOO 


uuuuir;)c^L^CMuu 

O O O O O O O 01 o o o o o o o o o o o o o o o o o o o o o o 
o o o o o o o o o o o o o o o o d o d d d d d d d d d d d d 


c3 
N O 


g^oico 

=5 . . 

O O C O 


c 

d o 
^CL, 


T3 T3 
C C 

o o 


c 

cS 

o 

oi 


T3 TO 

o o 


see 

C3 ;d 

o o c 


c: 

G 

^ c3 
o 


ci 

(In 


OJ 

o 


cocc cc cco 

= .gg .ggg: 

GcSOOOCCOOCCOCCG 


CL| CL 12; Cl, CM (In PL( Cm CL| PiH K O'O ^ ^ ^ 12; (1| Ch Ch o 


o 05 a> o) 

>4^ 

<4.3 <4-3 

o o o o 


N S3 N N 

c o o o 

01 01 00 00 


I 


\ 


^ 2 

d ^ 
ce ^ 
S « 


• W3 

^ ^ • OJ 

05 05 05 * fG 

G G G • ^ 

G G G • 

c3 G 03 • S'?, 

(y O 05 • 


*< CA 
CO 05 
05 Q 
O 

■s “3 

CLi^ 


CO co' co'OO '-' 


03 

a> aj oj M ® o 

2 -2 5 tT- “ 

a a sS e-S 

oooPna 

ELHfHFHCU|<J 











































































































































SUBSISTENCE OF TROOPS 


75 


Explanation of Ration Conversion Table 

296. The component article is given in capitals, the substi¬ 
tutive equivalent in small type. Under the column headed 
“Unit’’ is given the unit in which these supplies are drawn 
from the Commissary; for example, fresh beef is drawn in 
‘pounds, corned beef in cans, and pickles in gallons. 

297. Under the heading Garrison, Travel, or Reserve Rations 
are given, two columns, the first of these is headed “Rations to 
UNITS,” and the second “Units to RATIONS,” the “units” 
referring to those given for a particular article in the column 
headed “UNITS.” 

298. Example, “Rations to UNITS.” 

An organization commander decides to draw, of the meat 
component, 70% fresh beef and 20% bacon on 400 rations. 
How many pounds of each shall he ask for. Garrison ration 
to be used ? 

Solution; 70% of 400 ~ 280 rations of beef. 

20% of 400=: 80 rations of bacon. 

Under the heading “Rations to Units” (Garrison) and oppo¬ 
site “beef, fresh,” we have 1.25. Multiply the 280 by this 
number, 'the result is 350. This 350 is Units and the unit 
for fresh beef is the pound, hence 350 pounds of fresh beeC 
Similarly, 80 rations X 0.75 = 60 (units) pounds of bacon. 

299. Example, “Units to RATIONS.” 

An organization commander, to check his mess sergeant, 
weighs the sacks of potatoes drawn by the sergeant and finds 
he has 400 pounds (units) of potatoes. How many rations^ of 
potatoes did the Sergeant draw, garrison ration? 

Solution: 

Under the heading, “Units to RATIONS” (Garrison), and on 
the line with “potatoes, fresh,” we have the number 0.8. 
Multiply 400 lbs. (units) by 0.8, the result is 320 rations. 
Consequently the sergeant drew 320 rations of potatoes. 

300. The values in columns 1, 3, and 5 are not only multi¬ 
pliers but the same values are also the number of units of which 
one ration is composed. That is, one ration of fresh beef is 
1.25 or 11/4 pounds or 20 oz.; one of bacon is .75 or % of a pound 
or 12 oz. 

Sample Menus for 10 Day Maneuver Period 

301. These menus conform to the Subsistence table and are 
for the Garrison Ration. Milk and sugar is used with coffee 
each time coffee is served. Sugar only is served with tea. 


76 


SUBSISTPJNCE OF TROOPS 
Table No. 4 

Sample Menus, Garrison Ration 


Day. 

Breakfast. 

Dinner. 

Supper. 

1st 

Beefsteak; fried pota¬ 
toes ; bread; cofoe. 

Roast beef; brown 
gravy; mashed pota¬ 
toes ; bread; coffee. 

Baked pork & beans; 
stewed apples; bread; 
coffee. 

2nd 

Beef stew; corn meal 
mush with milk and 
sugar; bread; coffee. 

Beefsteak and gravy; 
boiled potatoes; bread 
coffee. 

Canned salmon; po¬ 
tato salad; jam; 
bread; coffee. 

3rd 

Fried bacon ; fried po¬ 
tatoes and onions; 
bread; coffee. 

Roast beef; brown 
gravy; boiled pota¬ 
toes ; bread; coffee. 

Baked pork & beans; 
stewed prunes; 
bread; coffee. 

4 th 

Beef stew; bread; cof¬ 
fee; jam. 

Bean soup; boiled 
beef; boiled potatoes; 
bread; coffee. 

Cold sliced beef ; boiled 
potatoes; boiled rice; 
bread; coffee. 

5th 

Fried bacon ; fried po¬ 
tatoes; bread; coffee. 

Beefsteak; stewed to¬ 
matoes ; boiled pota¬ 
toes; bread; coffee. 

Canned corn beef 
hash; stewed prunes; 
bread; coffee. 

6 th 

Beef stew; bread; 
coffee. 

Roast beef; brown 
gravy; boiled pota¬ 
toes ; bread, coffee. 

Canned salmon; 
stewed apples; bread; 
coffee. 

7th 

Fried bacon; fried po¬ 
tatoes; bread; coffee. 

Rice & tomato soup; 
boiled beef; boiled po¬ 
tatoes ; bread; coffee. 

Baked pork & beans; 
jam; bread; coffee. 

8th 

Beefsteak; fried pota¬ 
toes; fried onions; 
bread; coffee. 

Beef stew; pickles; 
bread; cofoe. 

Cold sliced beef; fried 
potatoes; stewed 
prunes; bread ;-coffee. 

9th 

Fried bacon; fried po¬ 
tatoes ; bread; coffee. 

Baked pork & beans; 
stewed tomatoes; 
sliced onions; bread; 
coffee. 

Canned corn beef hash; 
stewed tomatoes; 
bread; tea. 

10th 

* 

Beef stew; boiled 
rice; bread; coffee. 

Beefsteak; mashed po¬ 
tatoes ; bread; coffee. 

Baked pork & beans; 
stewed apples; bread; 
coffee. 


*Travel ration may be designated for the 10th day, in which event use 
either of the following menus: 















































SUBSISTENCE OE TKOOPS 


77 


Sample Menus, Travel Ration 


Day. 

Breakfast. 

Dinner. 

Supper. 

1st 

Canned corn beef; 
jam; bread; *coffee. 

Canned baked beans; 
canned tomatoes; 
bread; *coffee. 

Canned corn beef 
hash; bread; *coffee. 

2nd 

Canned corn beef 
hash; bread; *coffee. 

Canned baked beans; 
jam; bread; *coffee. 

Canned corn beef; 
canned tomatoes; 
bread; *coffee. 


*Or 21 cents per man per day “coffee money” in lieu of coffee, milk, 
and sugar. 
















78 


SUBSISTENCE OF TROOPS 


Table of Ingredients to Correspond with Sample Menus. Based 


on 40 Men 

302.^ Table No. 5 


r 1 mess 
^ARTICLE 4 for 40 
[ men. 

INGREDIENTS, PER MEAL. 

Apples, stewed. 

3 1/2 lbs. apples, evaporated. 

Bacon, fried. 

10 lbs. bacon, issue. 

Bacon, in baked beans. 

4 lbs. bacon. 

Beef, fresh, steak. 

13 1/3 lbs. beefsteak without bone or fat. 

Beef, fresh, steak and 

13 1/3 lbs. beefsteak withoiit bone or fat; 8 lbs. 

onions. 

onions; 1 lb. fat; 1 1/3 lbs. beef stock. 

Beef, fresh, roast. 

16 2/3 lbs. beef; 2/3 quarts beef stock. 

Beef, fresh, boiled. 

13 1/3 lbs. beef without bone. 

Beef, fresh, stew. 

13 1/3 lbs. beef without bone; 6 2/3 lbs. potatoes; 

1 1/3 lbs. onions; slice of bacon. 

10 lbs. beans; 2 lbs. bacon; 7 oz. sugar; 1/3 pint 

Beans, baked, with 

bacon. 

molasses. 

Bean soup. 

4 lbs. beans; 5 1/2 gal. water or beef stock; 3 1/2 
lbs. soup bone; 1 lb. bacon. 

Corn meal, for mush. 

4 lbs. corn meal; 1 lb. sugar; 2/3 oz, salt; 2 2/3 

with milk. 

gal. water. 

Coffee. 

11/2 lbs. coffee; 5 gallons water; 2 lbs. sugar; 
for first meal, 3 oz. to each gallon of water 
added for second meal; 2 lbs. sugar. 

Flour, with gravies, etc. 

Will average 2 1/5 lbs. per meal. 

Gravy. 

About 2 lbs. flour . 

Milk, evaporated for 

4 one-pound cans; 1 lb. sugar; pinch salt; in 

use with breakfast 

enough water to make 2 gallons. 

food. 

Onions, general use for 

Average about 2 lbs. 

seasoning. 

8 lbs. 

Onions, sliced. 

Potatoes, boiled. 

14 lbs. 

mashed. 


Potatoes, baked or 

14 lbs. 

fried. 


Potato salad. 

13 lbs. potatoes; 2/3 lb. onions; 2/3 lb. bacon; 
2/3 pint of water; 2/3 pint vinegar. 

Potatoes and onions 

14 lbs. potatoes; 3 1/3 lbs. onions. 

fried. 


Prunes, stewed. 

3 1/3 lb. prunes; add cinnamon to taste. 

Rice, boiled. 

3 1/3 lbs. rice; 2 gallons water. 

Rice and tomato soup. 

2 cans tomatoes; 1 1/3 lbs. rice; 3 1/3 gal. beef 
stock. 

Salmon, canned. 

20 cans. 

Salmon hash. 

8 cans salmon; 16 2/3 lbs. r>''tatocs. 

Tea. 

2 1/3 ounces tea; 5 gallors water. 

* If there are 60 

men multiply values by 60/40 or 1 1/2, etc. 








SUBSISTENCE OF TROOPS 


79 


Measuring With the Ordnance Tin Cup 
303. The old issue cup holds % of a quart of any liquid. 
The New Infy. Equipment Cup holds % as much as the old issue 
cup, or 2/3 of a quart. The following table shows the weight 
i of one Ordnance tin cup level full: 


Table No. 6 


Article 

Old Issue 

New Issue 

Lbs. 

Oz 

Lbs. 

Lbs. 

Oz. 

Lbs. 

Apples, evaporated . . 


8 

0.5 


6 

.375 

Beans, chili . 

i 

7 

1.44 

1 

1 

1.08 

Beans, issue . 

1 

8 

1.5 

1 

2 

1.125 

Beans, kidney. 

1 

5 

1.31 


15.7 

.98 

Beans, lima. 

1 

5 

1.31 


15.7 

.98 

Bread crumbs . 


15 

0.94 


11.2 

.705 

Coffee, R. & G. 

i 

4 

1.25 


15 

.94 

Coffee, Java, ground . 

1 


1, 


12 

.75 

Coffee, Mocha, ground 

1 

* 2 

1.12 


13.5 

.84 

Corn, sweet, dried ... 

1 


1. 


12 

.75 

Corn meal . 

1 

*4 

1.25 


15 

.94 

Currants . 

1 

8 

1.5 

i 

2 

1.125 

Eggs, broken . 

1 

13 

1.81 

1 

6 

1.36 

Flour . 

1 


1. 


12 

.75 

Hominy . 

1 

4 

1.25 


15 

.94 

Milk, fresh . 

1 

12 

1.75 

i 

5 

1.31 

Oatmeal . 


9 

.0.56 


6.75 

.42 

Peaches, evaporated . 

' i 


1. 


12 

.75 

Peas, dried . 

1 

*8 

1.5 

i 

2 

1.125 

Prunes . 

1 

2 

1.12 


13.5 

.84 

Raisins . 

1 


1. 


12 

.75 

Rice . 

1 

’8 

1.5 

i 

2 

1.125 

Salt, coarse . 

1 

15 

1.94 

1 

7 

1.45 

Salt, issue .. 

2 


2. 

1 

8 

1.5 

Syrup, cane . 

2 

' 7 

2.44 

1 

13 

1.83 

Sugar, cut loaf . 

1 

. . 

1. 


12 

.75 

Sugar, granulated . . . 

1 

8 

1.5 

1 

2 

1.125 

Tea, English breakfast 


6 

0.37 


4.5 

.28 

Tea, Oolong . 


7 

0.44 


5 

.33 

Tea, Young Hyson . . 

• • 

10 

0.625 


7.5 

.469 


Use of the Sample Menus 

304. Ordinarily it may not be possible to follow the menus 
in the exact order in which they are given, due to the fact that 
the cuts of fiesh beef must be received as issued by the Com- 
missarv. It will usually be possible, however, to substitute one 
entire day for another. "When this is done confine such exchange 






















































80 


SUBSISTENCE OF TROOPS 


of days to the period in which those particular rations are ! 
drawn, that is, do not substitute the seventh day for the second, j 
the menus being arranged on the supposition that two j)eriods 
of five days each are to be rationed for. These menus conform 
strictly to the Subsistence Table, being derived from that table. 

In the event of travel rations being used procure the 
full allowance of the travel ration, taking 50% canned corn beef 
and 50% canned corn beef hash, then follow the travel ration 
menus. Make no savings on this ration. 

How to Prepare Menus 

'305. After an organization commander has understood how 
to handle the ration and the menus here given he should pre¬ 
pare his own, then instruct his officers and mess sergeant in 
doing likewise. 

The first thing to do in ])re])ariug menus for meals is to 
decide ichat the men are to be given to eat. This necessitates 
apportioning the different articles of the ration among the ' 
correct number of meals, and can most easily be obtained by 
consulting the percentages given in columns 6, 8, and 10 of the 
Subsistence Table, and, by taking such percentage of the total 
number of rations that are to be drawn, the number of rations 
of each article can be found. Having ascertained how many 
rations otf each article should be used, convert these rations to 
units by means of the Conversion Table.” This, then, gives 
the proper proportion of the various articles, and this propor¬ 
tion is in pounds, cans, bottles, gallons, etc., in other words, in 
units, and consequently in such form as to be readily handled. 

306. The next thing to do is to decide with how many meals 
each article is to be used. This necessitates a knowledge as to 
how much of that article one man will eat for one meal, and 
this is found in column 13. Having determined how much to 
cook for one man for one meal multiply this figure by the total 
number of men that are to be fed and who are entitled to 
rations. This will‘give the amount of that particular article 
to cook for one meal for the entire company, and it will be given 
in the units appearing in column 2 of the Subsistence Table. 

Example: 

Suppose 36 men (average) are to be fed, and it is desired 
to know how much bacon to allow for a meal. 






SUBSISTENCE OF TROOPS 


81 


36 (men) x 0-25 (from column 13 on line bacon) iz:: 9 lbs. bacon. 
Pounds because that is the unit. Now, if (as explained con¬ 
cerning the percentages in columns 6 and 10) the company has^ 
actual!}^ drawn 54 lbs. of bacon and 9 lbs. are to be used for 
one meal it is evident that the bacon will last the company 
for 6 meals. Thus figures will be obtained similar to those 
in column 11. 

If 6 messes of bacon can be used on the bacon allowance,, 
and so many messes of each of the articles, it is a simple 
matter to divide these messes of different articles among the 
different meals of the various days, providing, for instance,, 
that when so many messes of baked beans are decided upon it 
be remembered that bacon is cooked with these beans and that. 
6 messes of bacon cannot all be used for. bacon meals alone. 

How to Use the Table of Proportionate Multipliers 

307. This table is intended to be used with the Subsistence 
Table and is in accordance with the Table of Sample Maneuver 
Menus. The top line represents the number of DAYS for which 
an organization is to draw rations. The left hand vertical repre¬ 
sents the number of MEN to be subsisted for that number of 
days. The numbers in the body of the table are the MULTI¬ 
PLIERS to be used in conjunction with columns 3, 4, 5, 7, 9, and 
12 of the Subsistence Table. The use of the multipliers is- 
described in the description of that table. 

308. IIoiv to find the proper inultiplier: 

Suppose 36 men are to be rationed for 9 days. 

Run down the column headed “MEN’’ to “36,” and hori¬ 
zontally along that line to its intersection with column headed 
“9” (days). The figure .81 will be found at this intersection.. 
.81 is the proper multiplier to use with the values given in 
the Subsistence Table. 

If it is desired to find a multiplier for a number of men or 
days greater than given in this table, proceed as follows: 
Case 1. To find the multiplier for 121 men for 16 days: 
Multiplier for 100 men for 16 days 4. 

Multiplier for 21 men for 16 days .84 


Multiplier for 121 men for 16 days 4.84 = desired 

[multiplier. 



82 


SUBSISTENCE OF TROOPS 


Case 2, To find the multij)lier for 78 men for 26 days: 
Multiplier for 78 men for 20 days 3.9 
Multiplier for 78 men for 6 days 1.17 


Multiplier for 78 men for 26 days 5.07 = desired 

[multiplier. 

Cases. To find the multiplier for 136 men for 28 days: 
Multiplier for 100 men for 20 days 5. 

Multiplier for 36 men for 20 days 1.8 
Multiplier for 100 men for 8 days 2. 

Multiplier for 36 men for 8 days 0.72 


Multiplier for 136 men for 28 days 9.52 z= desired 

[multiplier. 




SUBSISTENCE OF TROOPS 


83 


Table of Proportionate Multipliers to be Used with Subsistence 
Table. Is Applicable to Columns 3, 4, 5, 7, 9, and 12 
309. Table No. 7 


MEN 

1 

2 

D.\YS 

3 

4 

5 

6 

1 

.0025 

.005 

.0075 

.01 

.0125 

.015 

2 

.005 

.01 

.015 

.02 

.025 

.03 

3 

.0075 

.015 

.0225 

.03 

.0375 

.045 

4 

.01 

.02 

.03 

.04 

.05 

.06 

5 

.0125 

.025 

.0375 

.05 

.0625 

.075 

6 

.015 

.03 

.045 

.06 

.075 

.09 

7 

.0175 

.035 

.0525 

.07 

.0875 

. .105 

8 

.02 

.04 

.06 

.08 

.1 

.12 

9 

.0225 

.045 

.0675 

.09 

.1125 

.135 

10 

.025 

.05 

.075 

.1 

.125 

.15 

11 

.0275 

.055 

.0825 

.11 

.1375 

.165 

12 

.03 

.06 

.09 

.12 

.15 

.18 

13 

.0325 

.065 

.0975 

.13 

.1625 

.195 

14 

.035 

.07 

.105 

.14 

.175 

.21 

15 

.0375 

.075 

.1125 

.15 

.1875 

.225 

16 

.04 

.08 

.12 

.16 

.2 

.24 

17 

.0425 

.085 

.1275 

.17 

.2125 

.255 

18 

.045 

.09 

.135 

.18 

.225 

.27 

19 

.0475 

.095 

.1425 

.19 

.2375 

.285 

20 

.05 

.1 

.15 

.2 

.25 

.3 

21 

.0525 

.105 

.1575 

.21 

.2625 

.315 

22 

.055 

.11 

.165 

.22 

.275 

.33 

23 

.0575 

.115 

.1725 

.23 

.2875 

.345 

24 

.06 

.12 

.18 

.24 

.3 

.36 

25 

.0625 

.125 

.1875 

.25 

.3125 

.375 

26 

.065 

.13 

.195 

.26 

.325 

.39 

27 

.0675 

.135 

.2025 

.27 

.3375 

.405 

28 

.07 

.14 

.21 

.28 

.35 

.42 

29 

.0725 

.145 

.2175 

.29 

.3625 

.435 

30 

.075 

.15 

.225 

.3 

.375 

.45 

31 

.0775 

.155 

.2325 

.31 

.3875 

.465 

32 

.08 

.16 

.24 

.32 

.4 

.48 

33 

.0825 

.165 

.2475 

.33 

.4125 

.495 

34 

.085 

.17 

.255 

.34 

.425 

.51 

35 

.0875 

.175 

.2625 

.35 

.4375 

.525 

36 

.09 

.18 

.27 

.36 

.45 

.54 

37 

.0925 

.185 

.2775 

.37 

.4625 

.555 

38 

.095 

.19 

.285 

.38 

.475 

.57 

39 

.0975 

.195 

.2925 

.39 

.4875 

.585 

40 

.1 

.2 

.3 

.4 

.5 

.6 

41 

.1025 

.205 

.3075 

.41 

.5125 

.615 

42 

.105 

.21 

.315 

.42 

. 525 . 

.63 

43 

.1075 

.215 

.3225 

.43 

.5375 

.645 

44 

.11 

.22 

.33 

.44 

.55 

.66 

45 

.1125 

.225 

.3375 

.45 

.5625 

.675 

46 

.115 

.23 

.345 

.46 

.575 

.69 

47 

.1175 

.235 

.3525 

.47 

.5875 

.705 

48 

.12 

.24 

.36 

.48 

.6 

.72 







84 SUBSISTENCE OF TROOPS 

Table No . 7 ( Continued ) 


DAYS 


MEN 

1 

2 

3 

4 

5 

6 

49 

.1225 

.245 

.3675 

.49 

.6125 

.735 

50 

.125 

.25 

.375 

.5 

.625 

.75 

51 

.1275 

.255 

.3825 

.51 

.6375 

.765 

52 

.13 

.26 

.39 

.52 

.65 

.78 

53 

.1325 

.265 

.3975 

.53 

.6625 

.795 

54 

.135 

.27 

.405 

.54 

.675 

.81 

55 

.1375 

.275 

.4125 

.55 

.6875 

.825 

56 

.14 

.28 

.42 

.56 

.7 

.84 

57 

.1425 

.285 

.4275 

.57 

.7125 

.855 

58 

.145 

.29 

.435 

.58 

.725 

.87 

59 

.1475 

.295 

.4425 

.59 

.7375 

.885 

60 

.15 

.3 

.45 

.6 

.75 

.9 

61 

.1525 

.305 

.4575 

.61 

.7625 

.915 

62 

.155 

.31 

.465 

.62 

.775 

.93 

63 

.1575 

.315 

.4725 

.63 

.7875 

.945 

64 

.16 

.32 

.48 

.64 

.8 

.96 

65 

.1625 

.325 

.4875 

.65 

.8125 

.975 

66 

.165 

.33 

.495 

.66 

.8825 

.99 

.67 

.1675 

.335 

.5025 

.67 

.375 ' 

1.005 

68 

.17 

.34 

.51 

.68 

.85 

1.02 

69 

.1725 

.345 

.5175 

.69 

.8625 

1.035 

70 

.175 

.35 

.525 

.7 

.875 

1.05 

71 

.1775 

.355 

.5325 

.71 

.8875 

1.065 

72 

.18 

.36 

.54 

.72 

.9 

1.08 

73 

.1825 

.365 

.5475 

.73 

.9125 

1.095 

74 

.185 

.37 

.555 

.74 

.925 

1.11 

75 

.1875 

.375 

.5625 

.75 

.9375 

1.125 

76 

.19 

.38 

.57 

.76 

.95 

1.14 

77 

.1925 

.385 

.5775 

.77 

.9625 

1.155 

78 

.195 

.39 

.585 

.78 

.975 

1.17 

79 

.1975 

.395 

.5925 

.79 

.9875 

1.185 

80 

2 

.4 

.6 

.8 

1 . 

1.2 

81 

!2025 

.405 

.6075 

.81 

1.0125 

1.215 

82 

.205 

.41 

.615 

.82 

1.025 

1.23 

83 

.2075 

.415 

.6225 

.83 

1.0375 

1.245 

84 

.21 

.42 

.63 

.84 

1.05 

1.26 

85 

.2125 

.425 

.6375 

.85 

1.0625 

1.275 

86 

.215 

.43 

.645 

.86 

1.075 

1.29 

87 

.2175 

.435 

.6525 

.87 

1.0875 

1.305 

88 

.22 

.44 

.66 

.88 

1.10 

1.32 

89 

. 2225 ’ 

.445 

.6675 

.89 

1.1125 

1.335 

90 

.225 

.45 

.675 

.9 

1.125 

1.35 

91 

.2275 

.455 

.6825 

.91 

1.1375 

1.365 

92 

.23 

.46 

.69 

.92 

1.15 

1.38 

93 

.2325 

.465 

.6975 

.93 

1.1625 

1.395 

94 

.235 

.47 

.705 

.94 

1.175 

1.41 

95 

.2375 

.475 

.7125 

.95 

1.1875 

1.425 

96 

.2457 

.48 

.72 

.96 

1.2 

1.44 

97 

.2455 

.485 

.7275 

.97 

1.2125 

1.455 

98 

.245 

.49 

.735 

.98 

1.225 

1.47 

99 

.2475 

.495 

.7425 

.99 

1.2375 

1.485 

100 

.25 

.5 

.75 

1 . 

1.25 

1.5 


1 

2 

3 

4 

5 

6 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

20 

21 

22 

23 

24 

25 

26 

27 

28 

29 

30 

31 

32 

33 

34 

35 

36 

37 

38 

39 

40 

41 

42 

43 

44 

45 

46 

47 

48 

49 

50 


SUBSISTENCE OF TKOOPS 85 

Table No . 7 ( Continued ) 


DAYS 


7 

8 

9 

10 

11 

12 

13 

.0175 

.02 

.0225 

.025 

.0275 

.03 

.0325 

.035 

.04 

.045 

.05 

.055 

.06 

.065 

.0525 

.06 

.0675 

.075 

.0825 

.09 

.0957 

.07 

.08 

.09 

.1 

.11 

.12 

.13 

.0875 

.1 

.1125 

.125 

.1375 

.15 

.1625 

.105 

.12 

.135 

.15 

.165 

.18 

.195 

.1225 

.14 

.1575 

.175 

.1925 

.21 

.2275 

.14 

.16 

.18 

.2 

.22 

.24 

.26 

.1575 

.18 

.2025 

.225 

.2475 

.27 

.2925 

.175 

.2 

.225 

.25 

.275 

.3 

.325 

.1925 

.22 

.2475 

.275 

.3025 

.33 

.3575 

.21 

.24 

.27 

.3 

.33 

.36 

.39 

.2275 

.26 

.2925 

.325 

.3575 

.39 

.4225 

.245 

.28 

.315 

.35 

.385 

.42 

.455 

.2625 

.3 

.3375 

.375 

.4125 

.45 

.4875 

.28 

.32 

.36 

.4 

.44 

.48 

.52 

.2975 

.34 

.3825 

.425 

.4675 

.51 

.5525 

.315 

.36 

.405 

.45 

.495 

.54 

.585 

.3325 

.38 

.4275 

.475 

.5225 

.57 

.6175 

.35 

.4 

.45 

.5 

.55 

.6 

.65 

.3675 

.42 

.4725 

.525 

.575 

.63 

.6825 

.385 

.44 

.495 

.55 

.605 

.66 

.715 

.4025 

.46 

.5175 

.575 

.6325 

.69 

.7475 

.42 

.48 

.54 

.6 

.66 

.72 

.78 

.4375 

.5 

.5625 

.625 

.6875 

.75 

.8125 

.455 

.52 

.585 

.65 

.715 

.78 

.845 

.4725 

.54 

.6075 

.675 

.7425 

.81 

.8775 

.49 

.56 

.63 

.7 

.77 

.84 

.91 

.5075 

.58 

.6525 

.725 

.7975 

.87 

.9425 

.525 

.6 

.675 

.75 

.825 

.9 

.975 

.5425 

.62 

.6975 

.775 

.8525 - 

.93 

1.0075 

.56 

.64 

.72 

.8 

.88 

.96 

1.04 

.5775 

.66 

.7425 

.825 

.9075 

.99 

1.0725 

.595 

.68 

.765 

.85 

.935 

1.02 

1.105 

.6125 

.7 

.7875 

.875 

.9625 

1.05 

1.1375 

.63 

.72 

.81 

.9 

.99 

1.08 

1.17 

.6475 

.74 

.8325 

.925 

1.0175 

1.11 

1.2025 

.665 

.76 

.855 

.95 

1.045 

1.14 

1.235 

.6825 

.78 

.8775 

.975 

1.0725 

1.17 

1.2675 

.7 

.8 

.9 

1 . 

1.1 

1.2 

1.3 

.7175 

.82 

.9225 

1.025 

1.1275 

1.23 

1.3325 

.735 

.84 

.945 

1.05 

1.155 

1.26 

1.365 

.7525 

.86 

.9675 

1.075 

1.1825 

1.29 

1.3975 

.77 

.88 

.99 

1.1 

1.21 

1.32 

1.43 

.7875 

.9 

1.0125 

1.125 

1.2375 

1.35 

1.4625 

.805 

.92 

1.035 

1.15 

1.265 

1.38 

1.495 

.8225 

.94 

1.0575 

1.175 

1.2925 

1.41 

1.5275 

.84 

.96 

1.08 

1.2 

1.32 

1.44 

1.56 

.8575 

.98 

1.1025 

1.225 

1.3475 

1.47 

1.5925 

.875 

1 . 

1.125 

1.25 

1.375 

1.5 

1.625 


86 SUBSISTENCE OF TKOOPS 

Table No. 7 (Continued) 


DAYS 


MEN 

7 

8 

9 

10 

11 

12 

13 

51 

.8925 

1.02 

1.1475 

1.275 

1.4025 

1.53 

1.6575 

52 

.91 

1.04 

1.17 

1.3 

1.43 

1.56 

1.69 

53 

.9275 

1.06 

1.1925 

1.325 

1.4575 

1.59 

1.7225 

54 

.945 

1.08 

1.215 

1.35 

1.485 

1.62 

•1.755 

55 

.9625 

1.1 

1.2375 

1.375 

1.5125 

1.65 

1.7875 

56 

.98 

1.12 

1.26 

1.4 

1.54 

1.68 

1.82 

57 

.9975 

1.14 

1.2825 

1.425 

1.5675 

1.71 

1.8525 

58 

1.015 

1.16 

1.305 

1.45 

1.595 

1.74 

1.885 

59 

1.0325 

1.18 

1.3275 

1.475 

1.6225 

1.77 

1.9175 

60 

1.05 

1.2 

1.35 

1.5 

1.65 

1.8 

1.95 

61 

1.0675 

1.22 

1.3725 

1.525 

1.6775 

1.83 

1.9825 

62 

1.085 

1.24 

1.395 

1.55 

1.705 

1.86 

2.015 

63 

1.1025 

1.26 

1.4175 

1.575 

1.7325 

1.89 

2.0475 

64 

1.12 

1.28 

1.44 

1.6 

1.76 

1.92 

2.08 

65 

1.1375 

1.3 

1.4625 

1.625 

1.7875 

1.95 

2.1125 

66 

1.155 

1.32 

1.485 

1.65 

1.815 

1.98 

2.145 

67 

1.1725 

1.34 

1.5075 

1.675 

1.8425 

2.01 

2.1775 

68 

1.19 

1.36 

1.53 

1.7 

1.87 

2.04 

2.21 

69 

1.2075 

1.38 

1.5525 

1.725 

1.8975 

2.07 

2.2425 

70 • 

1.225 

1.4 

1.575 

1.75 

1.925 

2.1 

2.275 

71 

1.2425 

1.42 

1.5975 

1.775 

1.9525 

2.13 

2.3075 

72 

1.26 

1.44 

1.62 

1.8 

1.98 

2.16 

2.34 

73 

1.2775 

1.46 

1.6425 

1.825 

2.0075 

2.19 

2.3725 

74 

1.295 

1.48 

1.665 

1.85 

2.035 

2.22 

2.405 

75 

1.3125 

1.5 

1.6875 

1.875 

2.0625 

2.25 

2.4375 

76 

1.33 

1.52 

1.71 

1.9 

2.09 

2.28 

2.47 

77 

1.3475 

1.54 

1.7325 

1.925 

2.1175 

2.31 

2.5025 

78 

1.365 

1.56 

1.755 

1.95 

2.145 

2.34 

2.535 

79 

1.3825 

1.58 

1.7775 

1.975 

2.1725 

2.37 

2.5675 

80 

1.4 

1.6 

1.8 

2. 

2.2 

2.4 

2.6 

81 

1.4175 

1.62 

1.8225 

2.025 

2.2275 

2.43 

2.6325 

82 

1.435 

1.64 

1.845 

2.05 

2.255 

2.46 

2.665 

83 

1.4525 

1.66 

1.8675 

2.075 

2.2825 

2.49 

2.6975 

84 

1.47 

1.68 

1.89 

2.1 

2.31 

2.52 

2.73 

85 

1.4875 

1.7 

1.9125 

2.125 

2.3375 

2.55 

2.7625 

86 

1.505 

1.72 

1.935 

2.15 

2.365 

2.58 

2.795 

87 

1.5225 

1.74 

1.9575 

2.175 

2.3925 

2.61 

2.8275 

88 

1.54 

1.76 

1.98 

2.2 

2.42 

2.64 

2.86 

89 

1.5575 

1.78 

2.0025 

2.225 

2.4475 

2.67 

2.8925 

90 

1.575 

1.8 

2.025 

2.25 

2.475 

2.7 

2.925 

91 

1.5925 

1.82 

2.0475 

2.275 

2.5025 

2.73 

2.9575 

92 

1.61 

1.84 

2.07 

2.3 

2.53 

2.76 

2.99 

93 

1.6275 

1.86 

2.0925 

2.325 

2.5575 

2.79 

3.0225 

94 

1.645 

1.88 

2.115 

2.35 

2.585 

2.82 

3.055 

95 

1.6625 

1.9 

2.1375 

2.375 

2.6125 

2.85 

3.0875 

96 

1.68 

1.92 

2.16 

2.4 

2.64 

2.88 

3.12 

97 

1.6975 

1.94 

2.1825 

2.425 

2.6675 

2.91 

3.1525 

98 

1.715 

1.96 

2.205 

2.45 

2.695 

2.94 

3.185 

99 

1.7325 

1.98 

2.2275 

2.475 

2.7225 

2.97 

3.2175 

100 

1.75 

2. 

2.25 

2.5 

2.75 

3. 

3.25 


0'000’^OvCn>f^OotOH-0'000*>40'(-n>^O^lOH^O'000’^ONCn4;hiOjtOi-*0'COO^OvCnrfi*-U>tOi-*0000*^^Cn4^C>ibO 


MEN 

1 


SUBSISTENCE OF TROOPS 87 

Table No. 7 (Continued) 


DAYS 


14 

15 

16 

17 

18 

19 

20 

.035 

.0375 

.04 

.0425 

‘[045 

.0475 

.05 

.07 

.075 

.08 

.085 

.09 

.095 

.1 

.105 

.1125 

.12 

.1275 

.135 

.1425 

.15 

.14 

.15 

.16 

.17 

.18 

.19 

.2 

.175 

.1875 

.2 

.2125 

.225 

.2375 

.25 

.21 

.225 

.24 

.255 

.27 

.285 

• .3 

.245 

.2625 

.28 

.2975 

.315 

.3325 

.35 

.28 

.3 

.32 

.34 

.36 

.38 

.4 

.315 

.3375 

.36 

.3825 

.405 

.4275 

.45 

.35 

.375 

.4 

.425 

.45 

.475 

.5 

.385 

.4125 

.44 

.4675 

.495 

.5225 

.55 

.42 

.45 

.48 

.51 

.54 

.57 

.6 

.455 

.4875 

.52 

.5525 

.585 

.6175 

.65 

.49 

.525 

.56 

.595 

.63 

.665 

.7 

.525 

.5625 

.6 

.6375 

.675 

.7125 

.75 

.56 

.6 

.64 

.68 

.72 

.76 

.8 

.595 

.6375 

.68 

.7225 

.765 

.8075 

.85 

.63 

.675 

.72 

.765 

.81 

.855 

.9 

.665 

.7125 

.76 

.8075 

.855 

.9025 

.95 

.7 

.75 

.8 

.85 

.9 

.95 

1. 

.735 

.7875 

.84 

.8925 

.945 

.9975 

1.05 

.77 

.825 

.88 

.935 

.99 

1.015 

1.1 

.805 

.8625 

.92 

.9775 

1.035 

1.0925 

1.15 

.84 

.9 

.96 

1.02 

1.08 

1.14 

1.2 

.875 

.9375 

1 

1.0625 

1.125 

1.1875 

1.25 

.91 

.975 

ro4 

1.105 

1.17 

1.235 

1.3 

.945 

1.0125 

1 08 

1.1475 

1.215 

1.2825 

1.35 

.98 

1.05 

1.12 

1.19 

1.26 

1.33 

1.4 

1.015 

1.0875 

1.16 

1.2325 

1.305 

1.3775 

1.45 

1 .a5 

1.125 

1.2 

1.275 

1.35 

1.425 

1.5 

1.085 

1.1625 

1.24 

1.3175 

1.395 

1.4725 

1.55 

1.12 

1.2 

1.28 

1.36 

1.44 

1.52 

1.6 

1.155 

1.2375 

1.32 

* 1.4025 

1.485 

1.5675 

1.65 

1.19 

1.275 

1.36 

1.445 

1.53 

1.615 

1.7 

1.225 

1.3125 

1.4 

1.4875 

1.575 

1.6625 

1.75 

1.26 

1.35 

1.44 

1.53 

1.62 

1.71 

1.8 

1.295 

1.3875 

1.48 

1.5725 

1.665 

1.7575 

1.85 

1.33 

1.425 

1.52 

1.615 

1.71 

1.805 

1.9 

1.365 

1.4625 

1.56 

1.6575 

1.755 

1.8525 

1.95 

1.4 

1.5 

1.6 

1.7 

1.8 

1.9 

2. 

1.435 

1.5375 

1.64 

1.7425 

1.845 

1.9475 

2.05 

1.47 

1.575 

1.68 

1.785 

1.89 

1.995 

2.1 

1.505 

1.6125 

1.72 

1.8275 

1.935 

2.0425 

2.15 

1.54 

1.65 

1.76 

1.87 

1.98 

2.09 

2.2 

1.575 

1.6875 

1.8 

1.9125 

2.025 

2.1375 

2.25 

1.61 

1.725 

1.84 

1.955 

2.07 

2.185 

2.3 

1.645 

1.7625 

1.88 

1.9975 

2.115 

2.2325 

2.35 

1.68 

1.8 

1.92 

2.04 

2.16 

2.28 

2.4 

1.715 

1.8375 

1.96 

2.0825 

2.205 

2.3275 

l45 

1.75 

1.875 

2. 

2.125 

2.25 

2.375 

2.5 


88 SUBSISTENCE OF TROOPS 

Table No, 7 (Continued) 


DAYS 


MEN 

14 

15 

16 

17 

18 

19 

20 

51 

1.785 

1.9125 

2.04 

2.1675 

2.295 

2.4225 

2.55 

52 

1.82 

1.95 

2.08 

2.21 

2.34 

2.47 

2.6 

53 

1.855 

1.9875 

2.12 

2.2525 

2.385 

2.5175 

2.65 

54 

1.89 

2.025 

2.16 

2.295 

2.43 

2.565 

2.7 

55 

1.925 

2.0625 

2.2 

2.3375 

2.475 

2.6125 

2.75 

56 

1.96 

2.1 

2.24 

2.38 

2.52 

2.66 

2.8 

57 

1.995 

2.1375 

2.28 

2.4225 

2.565 

2.7075 

2.85 

58 

2.03 

2.175 

2.32 

2.465 

2.61 

2.755 

2.9 

59 

2.065 

2.2125 

2..36 

2.5075 

2.655 

2.8025 

2.95 

60 

2.1 

2.25 

2.4 

2.55 

2.7 

2.85 

3. 

61 

2.135 

2.2875 

2.44 

2.5925 

2.745 

2.8975 

3.05 

62 

2.17 

2.325 

2.48 

2.635 

2.79 

2.945 

3.1 

63 

2.205 

2.3625 

2.52 

2.6775 

2.835 

2.9925 

3.15 

64 

2.24 

2.4 

2.56 

2.72 

2.88 

3.04 

3.2 

65 

2.275 

2.4375 

2.6 

2.7625 

2.925 

3.0875 

3.25 

66 

2.31 

2.475 

2.64 

2.805 

2.97 

3.135 

3.3 

67 

2.345 

2.5125 

2.68 

2.8475 

3.015 

3.1825 

3.35 

68 

2.38 

2.55 

2.72 

2.89 

3.06 

3.23 

3.4 

69 

2.415 

2.5875 

2.76 

2.9325 

3.105 

3.2775 

3.45 

70 

2.45 

2.625 

2.8 

2.975 

3.15 

3.325 

3.5 

71 

2.485 

2.6625 

2.84 

3.0175 

3.195 

3.3725 

3.55 

72 

2.52 

2.7 

2.88 

3.06 

3.24 

3.42 

3.6 

73 

2.555 

2.7375 

2.92 

3.1025 

3.285 

3.4675 

3.65 

74 

2.59 

2.775 

2.96 

3.145 

3.33 

3.515 

3.7 

75 

2.625 

2.8125 

3. 

3.1875 

3.375 

3.5625 

3.75 

76 

2.66 

2.85 

3.04 

3.23 

3.42 

3.61 

3.8 

77 

2.695 

2.8875 

3.08 

3.2725 

3.465 

3.6575 

3.85 

78 

2.73 

2.925 

3.12 

3.315 

3.51 

3.705 

3.9 

79 

2.765 

2.9625 

3.16 

3.3575 

3.555 

3.7525 

3.95 

80 

2.8 

3. 

3.2 

3.4 

3.6 

3.8 

4. 

81 

2.835 

3.0375 

3.24 

3.4425 

3.645 

3.8475 

4.05 

82 

2.87 

3.075 

3.28 

3.485 

3.69 

3.895 

4.1 

83 

2.905 

3.1125 

3.32 

3.5275 

3.735 

3.9425 

4.15 

84 

2.94 

3.15 

3.36 

3.57 

3.78 

3.99 

4.2 

85 

2.975 

3.1875 

3.4 

3.6125 

3.825 

4.0375 

4.25 

86 

3.01 

3.225 

3.44 

3.655 

3.87 

4.085 

4.3 

87 

3.015 

3.2625 

3.48 

3.6975 

3.915 

4.1325 

4.35 

88 

3.08 

3.3 

3.52 

3.74 

3.96 

4.18 

4.4 

89 

3.115 

3.3375 

3.56 

3.7825 

4.005 

4.2275 

4.45 

90 

3.15 

3.375 

3.6 

3.825 

4.05 

4.275 

4.5 

91 

3.185 

3.4125 

3.64 

3.8675 

4.095 

4.3225 

4.55 

92 

3.22 

3.45 

3.68 

3.91 

4.14 

4.37 

4.6 

93 

3.255 

3.4875 

3.72 

3.9525 

4.185 

4.4175 

4.65 

94 

3.29 

3.525 

3.76 

3.995 

4.23 

4.465 

4.7 

95 

3.325 

3.5625 

3.8 

4.0375 

4.275 

4.5125 

4.75 

96 

3.36 

3.6 

3.84 

4.08 

4.32 

4.56 

4.8 

97 

3.395 

3.6375 

3.88 

4.1225 

4.365 

4.6075 

4.85 

98 

3.43 

3.675 

3.92 

4.165 

4.41 

4.655 

4.9 

99 

3.465 

3.7125 

3.96 

4.2075 

4.455 

4.7025 

4.95 

100 

3.5 

3.75 

4. 

4.25 

4.5 

4.75 

5. 


310. Subsistence Table—Garrison Ration Table No. 

For Use in Conjunction with Table of Proportionate Multipliers 

~~ ^ ’VALUES BASED ON 40 MEN FOR 10 DAYS. 



00 


Purchase. 

Out of savings 
made on 
regular rations 

%of total 

No. of 

rations. 

00 

O 00 






CO 

CO 


. 






4 

No. of 

Units. 

0(M 
(N CO 







00 









c 

^.3 

® 4-» 

w P 

U IH 

Per cent 

of total 

No. of 
rations. 

oo 

lO CO iH 

o o 

CO d 

o o o 

00 IH r-l 

ooo 

CO d m 

CO 

05 

100 % 

o 

o 

o o 

lO lO 

100 % 

100 % 

100 % 



d 

rH 

i 


P 1-4 




















O* p 




















c /1 3 







00 













< W) 




lO lO 



KO 

m 












D> 







CO Tt< iH 

d lO 









m 





6 S 

^oo 

■^'dio 

00 00 

O O O 

dcdd 

CO 

O 

d 

r-( rH 

CO 


rH 









<o 

d Cl 


o m lo 


d 

00 

rH 


rH 











CO 





































P 







00 














. 


m m 



lO 

iO 












p 


■4^ 


l> tr- 



CO Tf< rH 

d lO 


lO 






iO 


00 


> 
• ^ 

d 

*5 



00 00 

o o o 

05 CO O 

CO 

o 

d 

rM rH 

CO 


r^ 

CO 

d 


d* 


5-Z :3 

m oi 

d d 


O KO iC 


d 

00 






rH 

rH 







CO 

















c/i 



















3 

B 

o o 

d 

o o 

o o o 

OOO 

lO ic 

o 

o 

O O 

o 

o 

O 

o 

O 

o 

o 


( 

^5 • 

.4 

CO 00 

d l> 

d 00 

d ■*1< 

d 00 O 

*> d 

o 

o 

O O 

o 

o 

o 

o 

o 

o 

o 


Ui 

Cl iH 

CO 

CO 

CO 

^ d 

CO 


T}l 

d d 







rt< 


o 

H 

< 

O 

in 

< 

O 


in 

H 

1-^ 




in 

U 

h) 

O 

H 

CC 

< 


C 
C 05 
05 V 

P 

O O -7 O 


"TJ 

GPP 
PPG 
o o o 
CU P-i P-i 


p p 
p p 
o o 


'p 

PPG 
P P P 
o o o 


p 

c8 

11” 
:3 ;3 . 

o o o 


P P 
P P 
o o 


p p 
o o 

'313 

OO 




T3 ^ 

a p 
p p 
o o 

^ Ph 


ID 


o 

-Q 


w 

ai 

Ph 

H 8 
W C3 

ca» 


02 

c3 a 

SI 

02 OT 

pQ “ 

O 50 

c«a 

<D ID 

(=1 P 
P P 
P P 

oo 


•p^ 

Ph ^ s 

^ c 
045 £ 
i_q o o 
Co 32 0 


p? 

O 

CQ 

!z; 

DQPS 


m 
H 
O 

^ *4 c3 

^ ° a 

O o 
ClOEh 


in 
OP 
go 


'd 

a> 

>4^ 

P 
u 
o 
p< 
oS 
> 

CQ a? 

H 

CO 

OP 

aa 

P3 ai 

PM^t-S 


<« 

P3 

H 
H 

O a> 

O&H 


Q 

E" 

P3 

iS 

k 

i> 


<5 
OQiS 


CO 

OJ 

s 

t> 


>Ph 


Eh 

Xt 


P 

<4 


P? 

'H 

Eh 

Eh 

P 


O P P 3 02 


P^ 

O 

> 

<J 

P 


1 


Apply Proportionate Multipliers where necessary. tSee remarks in “Explanation of Subsistence Table. 






















































































































































































SUBSISTENCE TABLE. GARRISON RATION. 

For use in conjunction with Table of Proportionate Multipliers. 


.ti 5 <u 
C3 w c3 
3 g S 

o o ® 





o 


T3 

1) 

_o 

ifi 4 ) 
c /3 

-*-> u 
u 
:3 

o< 

<u o 

^ a 

c3 

> 

C 

O 


W c/3 

^ S 

*-» o 

• ^ 

O d 

-i-i 

d ^ 

0.) o 

cj . 


O c /3 

^‘c 

2:; 


< 


13 

.546876 

.25 

•: .35 

.4 

- .061876 

.350625 

.125 

.24 

.0666 

.5263 

.125 

.31235 

.08 

.08 

.08465 

.0243 

.00416 

.0664 

& 

.06666 

.01165 

& 

.01213 

^ j 

1 

.0125 

X) ; 

X 

X 

rH 

o 

X 

X 

X 

o 

o 

.005 

.02 

1 

H ( 
X 
D < 

lO 

N 

O 

O 

O 

o 

12 

21.875 

10 

10 

16 

2.475 

14.025 

5 

9.6 

2.6667 

21.052 

5 

12.5 

3.2 

3.2 

3.386 

.9722 

.1666 

2.6562 

& 

2.666 

.466 

& 

.4852 

.25 

i 

j 

1 

1 

' 

CO ' 

CO 

CO 

.1333 



rH 


11 

16 

4 phis 2 

2 

2 

O o rH 
iH CO 

lO CO 

17 plus 2 

10 

4 

CO (M CO 

t- CO 
(M 

30 plus 2 

27 plus 17 


(N 

o 

CO 

o 

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10 

10% 




- 


m 





! 

1 

100% 

1 100% 

00 

o 

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9 

4 

30 








! 

1 

1 

1 

1 

i 

1 

1 

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1 

CO 

12.5 

3.5 

CO 

1 

BEEP, FRESH . 

Bacon . 

Canned corn beef hash . .. 
Canned fish (salmon) . . . . 

FLOUR . 

Soft bread . 

Corn meal . 

BEANS, DRY. 

Rice . 

POTATOES . 

Onions . 

Tomatoes . 

PRUNES . 

Apples, Evaporated . 

Jam . 

COFFEE, R. & G. 

Tea. 

• 

• 

\ ; 

• 

• 

• 

• 

• 

• 

• 

• 

• 

< 

CD 

P 

MILK, EVAPORATED . . 

VINEGAR . 

Pickles . 

SALT. 

PEPPER.. 

CINNAMON . 

LARD . 

BUTTER . 

4 

• 

« 

P 

g 

QQ 

FLAVOR (extract). 
























































































































































Subsistence Table—Travel Ration 
For Use in Conjunction with Table of Proportionate Multipliers 
311. -Table No. 9 


02 


O 

G 

s 

o 

O 

Q 

W 

OQ 

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w 

02 

H 

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of sav- 

made 

egular 

tion. 

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Purchase. 

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ings 

on r 

ra 

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JO -ojsi 

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JO '-on 

1 


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o 


t- 




(O 


o ooo ooooo 
m ooo ooooo 




t- 


C<J 

(M 1/5 

OOO O (M* 00 O 01 

uro lO O (M IM O >-1 

Tf T}( iH 


-■it 


(M 

(M irj 

m in o o o o d' 00 o oi 
c-1> m o m o d d o ^ 

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ooooo 

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c 

ce 

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Cl 

can 

C o 

c 3 vJ'l 

e c d 

can 
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lid 


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Cl 12; !^i P-(: 


ri 73 

c c 


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G 

Sg . 

g-^M 

gGOG 


tif not possible to get soft bread, take hard liread at above values. 
JSee remarks in “Explanation of Subsistence Table.” 































SUBSISTENCE TABLE. TRAVEL RATION. 

For use in conjunction with Table of Proportionate Multipliers. 


•IBOui 9U0 aoj 
UBUI 9U0 JOJ 

sjtun JO 'o^ 


•IBaui jad spun 
JO ’0^ 9Se.i9Ay 


fO 

mm CO m CO Tt 
t-t-mcommmco o 
„ 00 001 > CO M cj m (M m i-i 

2 r-l.-ICOCO--IOOOOO 




(N CO 

CO 


CO 

CO 

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(N CO 

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mm CO 

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m 

iz; 

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4 




























Subsistence Table—Reserve Ration 
For Use in Conjunction with Table of Proportionate Multipliers 
312. Table No. 10 


02 

!>• 

< 

Q 

o 


> aj ^ 
OS’S ss . 
to es — c 

S MO 

O 

05 " cS 
■M be ^ 

o c o 


•SUOIJBJ 
JO IBJOJ 

JO juao a 3 jj 


:sjjun 
JO 'ON 


00 


t- 


O 

Pm 

a 

o 

Tjt 

55 

O 

Q 

CO 

m 

CO 

p>q 

D 

< 

> 


w 

< 

K 

o 

t) 

Ph 



C3 

a M 

cs 

<3 bfi 
<v 


•SUOIJBJ 
JO -O^V^ IBJOJ 
JO JU80 J3(J 


•sjiun 

JO -ON 


•SJIUTl JO 
*0^ juaiBAinba 


SUOIJBJ 
JO -ON 


CO 


o o o o o o 
oooooo 


tc 

O O 00 o 

O O (M CD 
CO 


in 

OOOOO'^t 
O O 01 CO 
CO 


CO 


oooooo 

oooooo 

Tjl It I# 


o 

M 

<3 


1-1 

z 

p 


T3 73 >73 >73 T3 



o c c o o o 
(I4 P Cm Cl. 


w 

;> 

P3 

p-q 

02 

pq 


CQ 

» 

o 

l-t 

fr> 

ca 

< 


o 

P3 

w 


IzsQhCJ 
0'<&.<i3EhC^ 
QP^BmO 

CQMO0202P 


Notk: To the .ibove list may be added the amounts of Ice, Soap, Candles, and, for mounted 

organizations. Vinegar and Rock salt as may be approved by the Commanding Officer, 






























CiQ 

O) 

'S 

2^ 

E-* 0) 

o 

«§< 

&q ?; 

COfli 

o 

0) 

• 3 

K C3 

^ s 

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o 

w c 

Eh ^ 

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02 o 

fl 

tD-S 

CO oj 

73 

P 

O 


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uBm auo aoj 
s;mn JO -0^ 


CO 


•[Bara jad sjiun 

JO *0^ aSBaaAy 


CO 
CO CO 
lO CO CO 
CO (M lO 
O CO O O 


01 


02 

o 

M 

o 

o 

o 


CO 
CO CO 
CO CO 
CO Oi 

O CO '(M 


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siBaoi JO -ojsf 


1^ 

< 

02 


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q I— 

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if ft 
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O 


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CO CO CO CO CO 


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• • 

• • 

• • 

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^^C^oScl 

CQPQQcco^Oj 


•1333 .003333 

.01666 .0004 























































SUBSISTENCE OF TROOPS 


95 


Explanation of Subsistence Table 

313. There is a good deal of information in this table in a 
condensed form, and if an organization commander will become 
familiar with its use he should have very little trouble concern¬ 
ing the drawing of his rations and with his menus. 

314. The Subsistence Table, the Table of Proportionate Mul¬ 
tipliers, and the Table of Sample Menus are to be used in con¬ 
junction, this table being the one on which the other two are 
based. ' Its purpose is to provide ready and simple means by 
which an organization commander, who may be more or less 
inexperienced with the ration, may determine quickly and easily 
the proper articles of food to obtain on a ration return and the 
necessary amounts of each article. 

315. The table is calculated on the basis of 40 men being 
subsisted for 10 days, but is applicable to any number of men 
for any number of days, by using, with the values given in this 
table, the proper multiplier obtained from the table of Pro¬ 
portionate Multipliers, combined with a little common sense. 
The amounts of the various articles so obtained will correspond 
with the Table of Sample Menus, or, if there be a slight differ¬ 
ence, it will be in favor of the organization. 

316. The Table of Proportionate Multipliers can be used with 
any subsistence table, constructed similarly to this one, if such 
subsistence table is computed on the basis of 40 men for 10 days. 
Also, other menus can be devised from this subsistence table 
provided that the total amount of each article and the number 
of meals with which it is used correspond to the amounts and 
the meals as given in this table. 

317. The following articles of the ration have been saved, 
i.e., not purchased: 

10% of Bacon. 

All of Lard. 

All of Butter. 

All of Flavoring Extract. 

87%% of Syrup. 

For these savings there have been purchased: 

10% of entire number of rations in Canned Corn Beef Hash. 

8% in Canned Salmon. 

6% in extra Sugar. 

64% in extra Milk. 

This will probably not utilize all of the credit due to an 
organization for its "savings, and other articles, such as butter. 


96 


SUBSISTENCE OF TROOPS 


lard, canned peaches, etc., may perhaps still be purchased on 
the credit allowance of that organization. Using the prices 
current at the time of writing the table there would still be a 
credit of $3.11 due the organization after it had purchased 
supplies in accordance with the Subsistence Table. This margin 
is left, due to fluctuations in the prices of foodstuffs. 

Meaning of the Various Columns 

318. Cohimn 1. This column shows the articles of food which 
are to be obtained from the Commissary. The articles printed in 
the capital letters are component articles; those in small type 
the substitutive equivalent. 

319. Column 2. This column shows the ^ ‘ unit ’ ’ in which the 
particular article in column 1 is obtained. For example, fresh 
beef is obtained by the ‘‘pound’’; pickles by the “gallon.” 
Tomatoes, milk evaporated, and lard may be obtained in one of 
the several different sized containers, depending on which kind 
the Commissary happens to have in stock, hence the “unit” for 
these articles is given as the “pound” because the number of 
or fraction of the pound in any of such containers is known at 
the Commissary and can be readily determined by the organ¬ 
ization commander by consulting paragraph 294, “Net Contents 
of Various Packages.” 

320. Column 3. This column shows the proportion of the 
number of “rations” of each component. Out of 400 rations 
of the meat component 280 rations are of beef and 120 are 
of bacon. 

321. Column 4. The number of rations of each article as 
given in column 3 have been converted into “units” in column 
4. For example, 280 rations of fresh beef make 350 pounds 
(unit of beef is pound) of the article. 

322. Column headed ^ * Purchase.” Correctly speaking, “ra¬ 
tions” are no longer “drawn” from the Commissary, as of old. 
In previous pages it has been explained that a certain money 
allowance is placed to the credit of each organization and that 
the articles of food may be “purchased” from the Commissary 
up to and including the total value of this credit. 

323. Column headed “Save.” The difference between the total 
money allowance, placed to the credit of an organization, and 
the total money value of the articles “purchased” constitutes 


SUBSISTENCE OF TROOPS 


97 


that organization's savings. If all of each ration article allowed, 
in its proper proportion, were purchased there would be no 
saving made by the organization, and it could not obtain any 
articles of food not a part of the ration, nor could it obtain 
any articles in excess of those authorized as a part of the ration. 
For example, if an organization should desire some extra cans 
of milk or some canned pears there would be no way of obtain¬ 
ing any of these. Hence, some articles are saved,’’ either 
part or all of them, which may not be desired or be in excess 
of the needs of camp fare, and with this saving are purchased 
such extras as are desired. 

324. Columns 5 and 7. These columns give the number of 
units of each article that an organization is to purchase from the 
Commissary. Notice that columns 5 and 7 are headed ^‘No. of 
Units,” consequently, in making up the list of articles desired 
do not for example, apply for ‘‘20 pounds of Canned Corn Beef 
Hash,” but apply for corn beef hash in the unit in which it is 
sold, i.e., 2 pound cans. This would give 40 pounds instead of 20. 

325. Columns 6 and 8. These columns show what percentage 
of the total number of rations to purchase of each article. For 
example, 70% of 400 rations 280 rations = 350 Ihs. of fresh 
beef; also 10% of 400 rations =: 40 rations = 20 2-lb. cans of 
corn beef hash. Note the use of the Ration Conversion Table 
in converting these rations to units. 

326. Column 9. As explained for columns 5 and 7 except that 
the values in this column represent the number of units of 
articles saved instead of purchased. 

327. Column 10. As explained for columns 6 and 8 except 
that the percentages in this column represent the percentage of 
the total number of rations, for any one article, shown in the 
column, saved instead of purchased. 

328. Column II. This column shows the number of meals of 
each article listed in column 1 that can be had for 10 days pro¬ 
viding the rest of the table has been adhered to in purchasing 
supplies. If the troops are to be subsisted for other than 10 days 
the column can still be used by following this rule: 

Rule:—Multiply the values given in column 11 by the number 
of DAYS the organization is to be subsisted and divide the 
result by 10. 


SUBSISTENCE OF TROOPS 




The use of this rule requires that the amounts given in 
columns 5 and 7 shall have been corrected by means of the 
proper inultiplier obtained from the Table of Proportionate 
Multipliers as described in the paragraph headed “How to Use 
the Subsistence Table.” 

By the proper use of columns. 5, 7, and 11 an organization 
commander may make up his own list of menus and does not 
need to follow that given herein if he does not so desire. 

It will be noticed that on the line with “Bacon” the figures 
4 plus 2 appear in this column. This means that bacon can be 
used 6 times, but, in the ‘ ‘ Table of Sample Menus ” it is used 
4 times fried for breakfast and the equivalent of 2 times more 
(4 times) with baked beans. Similar remarks would apply to 
sugar and milk on account of the “mush and milk,” sugar being 
used 30 times with coffee and tea and the equivalent of two 
times more with mush; milk being used 27 times wdth coffee and 
the equivalent of 17 times more with mush. Consequently, in 
dropping out this breakfast of “mush and milk” this extra 
milk and sugar should be considered. 

329. Qolumn 12. This column shows the average number of 
units for each article that can be used for each meal in which 
that article appears. It must be remembered that these values 
are for 40 men for 10 days; for any other number of men or 
days multiply these values by the proper multiplier given in 
the “Table of Proportionate Multipliers.” 

330. Column 13. This column shows the number of units of 
each article given in column 1 that one man should be allowed 
for one meal. The values in this column remain the same, not 
depending on the number of men nor the number of meals to 
be furnished. This column is convenient in determining how 
much of any a.rticle to purchase for a certain number of men 
for a certain number of meals, not days. 

Examples in the Use of the Subsistence Table 
Column 1 

331. Example 1. What articles of the Garrison ration shall 
an organization purchase from the Commissary? 

Answer: All articles enumerated in column 1 except 

Lard, Butter, and Flavoring Extract. 


SUBSISTENCE OF TROOPS 


99 


Columns 5 and 7 

332. Example 2. ITow much of each article shall an organi¬ 
zation of 36 men drawing rations for 9 days purchase at 
the Commissary? 

Turn to the Table of Proj)ortionate Multipliers and, as 
explained for the use of the table, determine the multiplier 
for ‘‘36 men’’ and “9 days.” This is found to be .81. 
Multiply each value given in column 5 and also in column 7 
by this multiplier. The result in each column will be the 
number of units of that article to purchase. Look in column 
2 to see what the unit is. 

333. Example 3. How many rations is an organization of 36 
men entitled to for 9 days? 

Answer: 36 X ^ = 324 rations. ^ 

Column 6 

334. Example 4. Out of 324 rations, to which an organization 
is entitled, how many rations of bacon should be purchased? 

Answer: Under ‘‘Purchase” in column 6 and on a line 
with bacon is 20%. 20% of 324 rations is 64.8 rations 

of bacon. 

335. Example 5. How many units of bacon will 64.8 rations 
be? (EaUons to Units) 

Answer: Turn to the Ration Conversion Table, and, as 
explained for that table, multiply 64.8 by .75, the result 
is 48.6 pounds of bacon, ])ound being unit for ba'’on. 

336. Example 6. IIow many rations of bacon will 48.6 lbs. 
make? 

Answer: The pound is the unit for bacon, as shown in 
column 2. Turn to Ration Conversion Table, and, as ex¬ 
plained for that table, multiply 48.6 by 1.333 and the result, 
64.7838, or practically 64.8, will be the number of rations 
of bacon. 

337. Example 7. AVhat is the total money value of 9 days’ 
rations for 36 men if the value of one ration is 25 cents? 

Answer: 9 X 36 = 324 rations. 324 X = $81-00. 
Total money value. 

338. Example 8. If an organization is allowed to purchase 
rations to the value of $90.64 and the organization is; to 
subsist 42 men for 8 days, what is the value of one ration? ,■ 


100 


SUBSISTENCE OF TEOOPS 


Answer: 42 X 8 = 336 rations. 

$90.64 -f- 336 “ $0.24 the value of one ration. 

339. Example 9. If the value of the government ration is 
26 cents, how much will the organization in example 8 be 
short on its credit of total money value in the Commissary? 

Answer: 26 cents — 24 cents = 2 cents short on each 
ration. 2 cents X — $0.72 short on its credit allowance. 

Column 11 

340. Example 10. How many meals of fresh beef should an 
organization have if it has drawn rations for 8 days in 
conformity with Subsistence Table? 

Answer: Follow the rule given for column 11, par. 310. 

16 meals X ^ = 128; 128 10 = 12.8, or 13 meals of 

fresh beef. 

Column 12 

341. Example 11. How much fresh beef can be used each 
meal by an organization of 36 men drawing rations for 9 
days in conformity with the Subsistence Table? 

Answer: The proportionate multiplier for 36 men 9 days 
is .81; in column 12 on a line with “Beef, fresh,’’ is found 
21.875, hence: 21.875 X = 17.71 pounds (units) of 
fresh beef per meal. 

Column 13 

342. Example 12. An organization commander is sending out 
a party of 20 men and wishes to give them, among other 
articles, some cans of salmon. How many cans shall he give 
them for 2 meals? 

Answer: In column 13 and on a line with “Salmon” is 
found 0.4. This is the allowance in cans for one man for 
one meal. But each man is to have 2 meals and there are 
20 men, hence: 0.4 X 2 X 20 = 16»cans of salmon. 

KATION EETURN 

The Blank Form 

343. Rations are drawn on blank form No. 223 Q. M. C., 
which is supplied in the form of a pad containing 50 alternate 
white and blue sheets. The white sheet is the original which is 

‘'fuinished the Supply Officer through Regimental Headquarters at 


SUBSISTENCE OF TROOPS 


101 


the begiuiiiiig of the ration period; the blue being the copy 
retained by the organization commander, 

344. In the field in time of war, the Reserve ration is 
obtained on Field form No. 3—Field Ration Return for Haver¬ 
sack Ration—but all other rations are habitually obtained on 
form 24, as are also such extra issue articles, as ice, soap, etc. 

No organization should ever go into the field without its book 
of ration return blanks. 

345. Suppose 40 men are to be rationed for 10 days and that 
there are no “additions’’ or “subtractions” (see explanation 
later) to be entered on the return; that the Garrison rations 
are to be drawn for 9 days and Travel rations for 1 day. 

Following the lines of the return in order, 

Ration return of—Enter the organization, as “Co. A, 1st Inft., 

M. V. M.,” or “Detachment Co. B, Signal Corps, 

N. J. N. G.,” etc. 

At—Enter the place of the encampment, as “Rome, N. J.,” or 
“1^4 niiles N. W. of Orange, Conn.,” or “Johnson’s Pas¬ 
ture, near Weston, Mass.” 

From—The date supplies are desired, as “August 1, 1918.” 

To—The last date troops are to be subsisted on that return, as 
“Aug. 10, 1918.” 

No. of days—Add the number of days between the above dates, 
both dates being inclusive, as, in this case, “10.” 

Persons present—No. of enlisted men entitled to rations and 
present for duty with the organization on the day on which 
the ration return is submitted, as “40.” 

'No. of rations—The product of the “number of days” and 
“persons present,” or 10 X hence “400.” 

Additions—Such additions as are shown on the morning report, 
in this case 0. 

Deductions—Such deductions as are shown on the morning re¬ 
port, in this case 0. 

Net Corrections—The difference between additions and deduc¬ 
tions. In case the additions exceed the deductions the 
difference must be added to the number of rations. In case 
the deductions exceed the additions the difference must be 
subtracted from the number of rations. 

Total—The “number of rations” plus or minus (as the case 
may be) the “net corrections.” In this case “400.” 


102 


SUBSISTENCE OF TROOPS 


Note:—On this return 400 rations would be issued to the 
organization. 

The above rations are not all Garrison rations, Travel rations 

are to be issued for one day. Hence: 

- Number of rations required, 

Garrison—Enter “360,’’ which is the product of 40 (men) 
and 9 (days). 

Travel—Enter “40,” which is the product of 40 (men) 
and 1 (day). 

Thus taiiyihg on the same line 400 as before. 

Tso. of Emergency rations required, 

“None,” unless especially ordered, in which case enter 
the number which would be the product of the number of 
men to ration for the number of days for which the 
emergency ration has been ordered. These emergency 
rations are in excess of the regular rations and do not affect 
the rest of the ration return, although, if issued, the money 
value of them would be charged against the State’s 
allotment. 

No. of animals—“None,” or whatever number of public animals 
the organization has. 

Other issues—See i)aragraph 293 for “Extra Issue Articles” 
and their amounts allowed per ration; for example, on a 
ration return calling for 400 garrison rations—Soap “16 
lbs.” (this is more than is necessary in camp, that 
amount would be sufficient); Candles “6 lbs.” (60 lantern 
candles or 36 candles); ice, 100 lbs. per dav for 10 days 
or “1,000 lbs.” 


Back of Ration Return 

After words “Made by”—Enter the name and rank of the 
officer, if any, who last issued rations to the organization, 
as “Capt. J. B. Smith, 16th U, S. Inft.” If no former 
issue has been made, enter “No previous issue.” 

After ‘ ‘ Commissary at ’ ’—Enter the place from which the last 
supplies were drawn, as “Derby, Conn.”" If no previous 
issue has been made draw a line through this space. 

After the words “date of”—Enter the last date for which the 
present rations are supposed to last. For example, if the 


SUBSrSTENC’E OF TKOOPS 


103 


last return called for rationing to (and including) August 
10, put “Aug. 10, 1918” in the space. 

Notice the certificate concerning emergency rations. 

Dotted lines: 

The first dotted line under the certificate is for the signa¬ 
ture of the person submitting the return, as “ W. E. Jones.” 

The second dotted line is for his rank, as “Oaut., 
1st Inft., Y. N. G.” 

The third dotted line shows in what capacity “ Capt. 
Jones” is acting, as “Commanding Company,” etc. 

On the last dotted line and before “Commanding” enter 
the rank of the officer who is to approve the return, as 
“Colonel 23 Inft., U. S. A,” 

Blue Copy 

346. Duplicate on the face of the blue copy the <lata 
just entered on the face of the white copy. Turn the blue 
copy over and enter thereon the name and rank of the officer 
who issues the rations, and the place where and date when the 
issue is made, as “Rationed by Capt. J. B. Smith, 16th Inft., 
Comsy., Derby, Conn., to include Aug. 10, 1918.” If this is not 
known at the time, enter it as soon as known. 

By Whom Made Out 

347. The ration return is made out by the First Sergeant, 
but the Company Commander must approve it, consequently he 
must understand it. When a ration return is submitted for the 
Company Commander’s signature the morning report should also 
be submitted with it to enable the officer to check up the net 
corrections, number of men, etc. 

348. All company officers are advised to learn to make out 
this blank as it is one of the most important that the company 
has to submit. 

List of Articles to Accompany Return. 

349. The Mess Sergeant, under the supervision of the com¬ 
pany commander, should make out a list of the articles desired 
each time rations are to be obtained. Usually supplies may be 
obtained from the Supply Officer each day, in which case the 
list is prepared whenever supplies are needed. This list is taken 
to the Commissary after the ration return has reached that 


104 


SUBSISTENCE OF TKOOPS 


office and handed to the non-commissioned officer who is to 
issue the supplies. 

350. In making out this list the Mess Sergeant should con¬ 
sult the Subsistence Table and should follow this method: 

Ascertain from the First Sergeant for how many men and 
how many days rations are to be drawn and what kind of 
rations. Knowing the number of men and days and the kind 
of rations obtain the correct multiplier from the Table of 
Proportionate Multipliers. Multiply each quantity in col¬ 
umns 5 and 7 of the Subsistence Table (for the correct 
ration) by this multiplier and the result will be the correct 
amounts of each article enumerated in column 1 in the units 
as given in column 2 to purchase. 

Check uj) by means of column 11 to see if the ‘‘No. of 
Meals’^ comes out correctly, if not alter the list slightly. 
The table is only a guide, and when rations are to be drawn 
for a very feio days, as for example 3 days, it will be seen 
that the number of meals for some articles will not permit 
any of those articles to be used. Three day issues are the 
exception, 5 and 10 day issues are the rule but usually 
necessary small articles can be obtained from the Supply 
Officer at the designated time each day. 

351. If the organization is to be in camp 9 or 10 days and 
is to draw rations twice, 5 and -1 day periods, draw according 
to the Subsistence Table, because in the end the rations will 
come out all right. 


Submitting a Ration Return 

352. The method of submitting a ration return is detailed 
as follows: 

Upon receipt of notice from proper authority to submit a 
ration return (or, without notice, the end of the period for which 
the present return was submitted) the First Sergeant makes 
out the ration return for the kind of rations and the number of 
days as directed and for the proper number of men as shown 
by the morning report of that day making the net corrections 
correspond to the balance of the “additions” and “deduc¬ 
tions” given by the morning report. The First Sergeant com¬ 
pletes the return by entering in the proper places on the return 
such quantities of extra issue articles as are needed and will 
be allowed; preparing the return for the Organization Com- 


SUBSISTENCE OE TROOPS 


105 


iiiander’s signature and for the approval of the proper person. 
The First Sergeant calls on the Mess Sergeant for a “List of 
articles desired/' at the same time notifying the Mess Sergeant 
of the land of rations that are to be drawn and for how many 
men and days. 

On receipt of this list the First Sergeant takes the return, 
the list, and the morning report to the Company Commander for 
signature. The Company Commander should check the return 
by the data contained in the morning report, should look over 
the list sign both and return them to the First Sergeant. 

The ration return is then taken to the proper person for 
approval and the list is returned fo the Mess Sergeant, the 
morning report is retained. The person who takes the ration 
return to headquarters should ask if he is to wait for it to be 
approved, or if it is to be sent to the Supply Oflicer. In the 
former case he will take it back to the company. 

Drawing Rations 

353. The ration return having been sent to the Supply Officer 
or to the Company, the Mess Sergeant should take two enlisted 
men from the kitchen and proceed to the Supply Tent, taking 
with him his list of articles and the return, if same has been 
returned to the company. Upon reaching the Supply Tent the 
Mess Sergeant hands in the return and the list of articles to be 
drawn and receives his supplies together with his charge slip. 
He should check these supplies with the list. He will be re¬ 
quired to sign for the supplies purchased. The charge slip 
should contain an itemized statement of articles and the amount 
charged for each, together with the total amount charged. 

He should then inquire the amount of credit allowed his 
organization on the ration return received that day, and from this 
amount can ascertain the amount of credit remaining due the 
organization. This credit due should be drawn before the next 
return is submitted, fresh beef and bread will be charged 
against this amount. The charge slip should be returned to 
the First Sergeant for record and future use of the Company 
Commander. 

Caring for the Rations 

354. Rations should be kept in a store tent that is well 
ditched. The walls of this tent should be raised daily, but not 
so as to allow the sun to strike the rations. 


10(3 


SUBSISTENCE OF TEOOPS 


Bread. Should be kept in a box covered; not wise to wrap it 
in a cloth. 

Beef. Should be kept screened from flies. Kept on ice when 
practicable. If no ice is available hang in the shade of a 
tree, wrapped to keep off flies. If steaks are to be cut for 
use next morning, cover each steak liberally with salt and 
pepper and place one steak on top of another in a wooden 
or enamel bowl. If a hind quarter of beef has been drawn 
it is best to at once cut off the flank. 

Potatoes and Onions. Should be spread out on racks raised off 
the ground, not exposed to the sun but free to the air. 
Spoiled ones should be removed daily. 

Beans, Bice and Sugar. Should be kept in sacks or boxes free 
from dampness and off the ground. 

Evaporated Fruit. Kept free from dampness to prevent mold. 

iNDiVIDUAL CC)0KIN(> 

(Taken largely from Manual of Army Cooks) 

355. A few remarks on this subject are considered necessary 
as a soldier in the field may at any time be thrown upon his 
own resources and have to do his own cooking. The mess Idt 
and cup are tlie only cooking utensils needed, though an empty 
tomato can may come in handy. The best fire to use is one with 
the least smoke, as articles cooked in smoke will taste of it. 
Hot glowing coals are recommended, corn cobs make an excellent 
fire. A small pit, about 10 inches long and 5 inches wide dug 
in the ground makes a handy “stove” to rest the mess kit on 
while cooking. Company commanders should consult column 13, 
Subsistence Table, in making estimates for supplies; in the 
case of sugar and milk take the lower of the two figures in 
either case. 

Bills of Fare 

356. When time is not limited: 1 hour or.more. 

1. Bacon, boiled rice, flapjack, coffee. 

2. Meat and vegetable stew, flapjack, coffee. 

3. Broiled steak, fried potatoes and onions, hard bread, cocoa. 

4. Bacon, stewed tomatoes, hoecake, coffee. 

5. Bacon, baked potatoes, rice, flapjack, chocolate. 

6. Fried steak, boiled potatoes, cold tomatoes, hard bread, 

coffee. 


SUBSISTENCE OF TROOPS 


]07 


357. ^Vhen time is limited: 40 minutes. 

1. Fried bacon, fried potatoes,'hard bread, coffee. 

2. Fried bacon, flapjack, coffee. 

3. Cold corned beef, tomato stew, hard bread, coffee. 

4. Fried fish and bacon, baked potatoes, hard bread, coffee. 

- 5. Meat and vegetable stew, hoecake, coffee. 

6. Broiled steak, baked potatoes, hard bread, coffee. 

7. Boiled fish, fried potatoes, hard bread, tea. 

358. ' When time is limited: 20 minutes. 

1. Cold canned salmon, cold canned tomatoes, hard bread, 

cocoa. 

2. Cold corned beef hash, jam, hard bread, cocoa. 

Suggestions Concerning Cooking 

Meats 

359. Bacon, fried. Cut side of bacon in half lengthwise, then 
cut slices of about 5 to ’the inch, 3 slices being enough for 1 man 
for 1 meal. Place in a mess pan with about inch of cold 
water. Let come to a boil, then pour off the water. Fry over 
a brisk fire, turning the bacon once quickly and browning it. 
Remove bacon to lid of mess pan, leaving grease for frying 
potatoes, onions, etc, 

360. Fresh meat, to fry. A small piece of fat (1 or 2 spoon¬ 
fuls) is necessary. Put grease in a mess pan and let come to a 
smoking temperature, then drop in the steak and, if about bij 
inch thick, let fry for about a minute before turning—depend¬ 
ing upon whether it is desired it shall be rare, medium or well 
done. Then turn and fry briskly as before. Salt and pepper 
to taste. 

361. To broil. Cut in slices about 1 inch thick, from* half as 
large as the hand to 4 times that large. Sharpen a stick of 
convenient length, say 3 feet long, and weave the point of the 
stick through the steak several times so that it may be readily 
turned over a few brisk coals on the windward side of the fire 
Allow to brown nicely, turning frequently. Salt and pepper 
to taste. Meat with considerable fat is preferred, though any 
meat may be broiled in the same manner. 

362. To steio. Cut into chunks from y-y to 1 inch cubes. Fill 
cup about 3/^ full of meat and cover with about 1 inch of 
water. Let boil or simmer about 1 hour or until tender. Add 


108 


SUBSISTENCE OE TROOPS 


such vegetables as carrots, turnips or cabbage (cut into small 
chunks) soon after the meat is put on to boil, and potatoes, 
onions, and other vegetables when the meat is about half done. 
Amount of vegetables to be put in is about the same as meat, 
depending on the taste and supply. Salt and pepper to taste. 
Applies to all fresh meat and fowls. Fresh fish can be handled 
as above except that it is cooked quicker and that potatoes, 
onions, and canned corn are the only vegetables generally used 
with it, thus making a chowder. A slice of bacon would improve 
tlie fiavor. May be conveniently cooked in a mess pan or tin cup. 

Fresh Vegetables 

363. Tot aloes, fried. Take 2 medium sized potatoes or a large 
one (about Uj pound), peel and cut into slices about inch 
thick and place (scattered) in the mess pan containing the 
grease remaining after frying the bacon. Add sufficient water 
to half cover the potatoes, cover with the lid to keep the mois¬ 
ture in and let come to a boil for 15 or 20 minutes. Remove 
the cover and dry as desired. Salt and pepper to taste. During 
the cooking, the bacon already prepared may be kept on the 
cover, which is most conveniently placed bottom side up over 
the cooking vegetables. 

364. Boiled. Peel 2 medium sized potatoes, or 1 large one, 
and cut into small chunks, about ly* inch cubes. Place in a 
mess pan and % fill with water. Cover with lid and let boil 
or simmer 15 or 20 minutes. They are done when easily pene¬ 
trated with a sharp stick. Pour off the water and let dry out 
for 1 or 2 minutes over hot ashes or coals. 

365. Bahed. Take 2 medium sized potatoes or 1 large one. 
Lay in a bed of light coals, cover with same and smother in 
ashes. Do not disturb for 30 or 40 minutes, when they should 
be done. 

366. Onions, fried. Same as potatoes, fried. 

367. Bice, boiled. Put 4 heaping spoonfuls in 2/3 of a cuj‘ 
of boiling water. Let boil about 20 minutes. Add 2 pinches of 
salt, and, if desired, 1 spoonful of sugar. Should be boiled until 
the grains, while nicely separated, may be crushed between the 
fingers with but little resistance. Then drain off the water. 

368. Corn meal, boiled. Put 4 heaping spoonfuls in 1/3 of a 
cup of boiling water. Let boil about 20 minutes. Add 2 pinches 
of salt. All water should now be taken up by the corn meal. 


Subsistence of teoops 


109 


which foirttis a thick paste. 

, 369. Hominy, boiled. Same as corn meal. 

370. Oatmeal, boiled. Same as corn meal. 

371. Corn, dried, sweet. Put 4 heaping spoonfuls in 1/3 cup 
of boiling water. Boil about 20 minutes. Add 2 pinches of salt 
and, if desired, 1 spoonful of sugar. 

372. Beans, lima. Put 4 heaping spoonfuls in 2/3 of a cup 
of cold water. Boil from 2 to 3 hours. Add 1 pinch of salt. 
When done the beans should be whole, but soft. Add 1 small 
slice of bacon % hour before done. Add water as required. 

373. Beans, chili. Same as for lima beans except the time 
required is from 3 to 4 hours. Not recommended, due to length 
of time necessary to cook. 

374. Beans, issue. Same as for chili beans. 

375. Frijoles. Same as for chili beans. 

376. Peas, dried, green. Same as for chili beans. 

377. Peas, coarse, split. Same as for chili beans. 

378. Hominy. Same as for chili beans. 

379. Tomatoes, canned. One 2 lb. can is generally sufficient 
for 5 men. 

(a) Pour into mess pan 1 man's allowance, add 2 large 

hardtacks broken into small pieces, and let come to 
a boil. Add 1 pinch of salt and spoonful of sugar. 

(b) Having fried bacon and the grease remaining, pour 

tomatoes into a mess pan. Add, if desired, 2 broken 
hardtacks. Set over a brisk fire and let come to a boil 

(c) Heat tomatoes just as they come from the can, adding 

2 pinches of salt and, if desired, % spoonful of sugar. 

(d) In hot weather, eat cold with hard bread. 

DrinJcs 

380. Coffee. Coffee made by this receipt is of medium 
strength, the same as when using 4 ounces to the gallon of water. 
It is within the limit of the ration if made twice a day. Put 
1 heaping spoonful in % of a cup of boiling water. Let boil 
5 minutes. Add 1 spoonful of sugar. Stir well while adding. 
Let simmer 10 minutes after boiling. Settle with a dash of 
cold water or let stand a few minutes, when it will be ready to- 
serve. 


110 


SUBSISTENCE OF TBOOPS 


381. Cocoa. Put 1 heaping spoonful in 2/3 of a cup of 
boiling water. Let boil 5 minutes. Add iy 2 spoonfuls of sugar, 
stir while adding until dissolved, Keady to serve when suf¬ 
ficiently cooled. 

Note: If available, milk mav be used in place of water and should not 

quite reach the boiling point. Mix a 1 lb. can of evaporated milk with 314 
quarts of water to make 1 gallon of milk of the proper consistency for use 
in making cocoa or chocolate. 

382. Chocolate. Same as for cocoa except that 1 cubic inch 

l)er man is usual allowance. * 

383. Tea. Tea made by this receipt is a little more than 
medium strength, being the same as when using % ounce to 
the gallon of water, and is within the ration allowance if used 
three times a day. Put level spoonful in % of a cup of 
boiling water. Boil 5 minutes. Add 1 spoonful of sugar. Let 
stand or ‘ ‘ draw ’ ’ 8 minutes. If allowed to stand longer the 
tea will get bitter unless separated from the grains. 

Hot Breads 

381. Flapjacl'. Mix thoroughly G spoonfuls of flour with 1/3 
spoonful of baking powder, or dry mix in a large pan before 
issue at the rate of 25 lbs. of flour to 3 half pound cans of baking 
powder, for 100 men. Add sufficient cold water to make a 
batter that will drip freely from the spoon, adding 1 pinch of 
salt. Pour into a mess pan containing grease from fried bacon, 
or a spoonful of butter or fat, and place over the medium hot 
coals sufficient to bake so that in from 5 to 7 minutes the flap- 
jack may be turned by a quick toss of the pan. Fry from 5 to 7 
minutes longer or until, by examination, it is found to be done. 

385. Iloecake. Same as for flapjack, substituting corn meal 
for flour. 


CHAPTER YII 


CAMPS AND THEIR SANITATION 
Camps 

386. The conditions for a good camp are as follows: 

1. Ground should be large enough to accommodate the com¬ 

mand. 

2. The water supply should be abundant, of good quality, and 

conveniently accessible. 

3. The drainage should be good; the crest of a low ridge with 

gentle slopes is favorable to drainage. There should be 
no stagnant water within 300 yds. 

4. There should be good roads within the camp and good 

facilities for communication within. 

0 . Wood, grass, forage and supplies ’must be at hand or 
readily procurable. 

6. The camp ground should not, if possible, have been used 

previously for the same purpose within 1 year. 

7. Should not be near a cemetery. 

8. Should be free from dust and have shade near if possible. 

9. The south side of a slope is better than the north side. 

10. Closely cropped turf with sandy or gravelly subsoil is best, 

clay is damp. 

11. The ground at the foot of a hill is not desirable. 

12. Thick forests, dense vegetation, made ground, alluvial soil, 

punch bowl depressions, inclosed ravines and dry beds 
of streams are not desirable. 

Formations for Tents, Location of Picket Lines 

387. Shelter tents: For each company, in 2 lines facing each 
other, lines 15 to 20 yards apart. 

Common tents: For each company, in 2 lines facing each 
other, lines 15 to 20 yards apart. 

Wall tents: In 1 or 2 lines for each company. 

Conical or Pyramidal: In 1 line for each company, 20 yds. 
between company streets. 

Artillery paulins: Field artillery may sleep under the car¬ 
riages and not use shelter tents. 


112 


CAMPS AND THEIR SANITATION 


Picket lines: Eor cavalry, 40 yards apart, length about 100 
yards for troop. Eor field artillery, 100 yards apart, length 
about 160 yards for a battery; or picket lines may be stretched 
between carriages for a temporary camp. 

Contracted camps: As explained in Appendix I, Field Service 
Regulations. 


Going Into Camp 

388. Duties are usually performed in the order given; if 
shelter tents are used, amend duties slightly to conform to 
shelter tent pitching. 

389. Infantry: 

Forms line; stacks arms; removes equipments and puts them 
on ground in rear of stacks; First Sergeant reads details for 
latrine, Idtchen, officers’ tents, etc.; Company breaks ranks to 
attend to pitching of tents and other duties; when tents are up 
details may be augmented; tents are ditched; straw, leaves, or 
boughs are procured for bedding; stacks are broken and any 
necessary orders are read; company is dismissed. 

390. Cavalry: 

Forms line; dismounts; temporary picket line (of lariats) in 
front of line of horses is established; unsaddle; place saddles and 
equipments in rear of line of horses; tie to picket line; First 
Sergeant reads details; tents are pitched and details assume 
duties; permanent picket line constructed. Watering, groom¬ 
ing, and feeding done according to circumstances or hour of 
arrival. 

391. Field Artillery: 

Forms line; First Sergeant reads details; drivers unhitch and 
unharness while cannoneers stretch picket line over caisson 
bodies; drivers tie to line; tents are pitched and details assume 
duties. Watering, feeding and grooming done according to 
circumstances or hour of arrival. In feeding each chief of 
section sends 2 or 3 cannoneers to get grain for entire section, 
while drivers groom. Stable police feeds hay. 

392. Signal Corps: 

As given for cavalry, drivers unhitching and tieing animals 
to picket line. 



CAMPS AND THEIR SANITATION 


313 


Breaking Camp 

393. Infantry: 

Men fall in ranks under arms at reveille; First Sergeant reads 
details; arms are stacked and left so; breakfast; men pack their 
kits and lay them on a line in rear of the stacks; details attend 
to their duties while property is being loaded; tents are struck, 
folded, placed on pile of property; all men police camp; at 
assembly men fall in in rear of packs, put them oh, and step up 
to line of stacks; stacks are broken; roll called; organization 
formed for the march. 

394. Cavalry: 

If an early start is to be made each man fills his nosebag the 
night before and leaves it in charge of the stable guard; the 
stable guard feeds all animals before reveille, otherwise each 
man feeds his horse immediately after reveille, before his own 
breakfast. 

Reveille; First Sergeant reads details; breakfast, subject to 
above paragraph, make up packs and strap them on saddles; 
details attend to duties; property is loaded; tents are struck, 
folded and placed upon pile of property: camp is policed; 
animals saddled; ranks formed for the march. 

395. Field Artillery: 

Stable guard feeds before reveille; reveille; First Sergeant 
reads details from among cannoneers; breakfast; packs made 
up; short stables and watering; details attend to duties while 
property is being loaded; tents are struck, folded and placed 
on the pile of property; drivers harness and hitch while cannon¬ 
eers take down picket line and police camp; battery formed for 
the march. 

396. Signal Corps: 

Conforms to the methods outlined for the Cavalry; drivers 
harness and hitch while mounted men saddle. 

Laying Out a Large Semipermanent Camp 

397. This paragraph is for use as a reference in laying out a 
camp such as is usually necessary at a mobilizing point. 

1. Request 1 officer and a few competent enlisted men as as¬ 
sistants. 


JU CAMPS AND TIIEIR SANITATION 

2. Ascertain what troops and how many are to camp, and 

dates of arrival. 

3. Compute the size of the camp. (See Field Service Regula¬ 

tions). 

4. Cause a good contoured map to be drawn of the. camp site 

on a scale of at least 12 inches to the mile, cause blue 
prints to be made of this map. 

5. Lay out the camp on the map as follows: 

(a) Divide the site up into organization camps on the map, 

numbering each. 

(b) Subdivide these organization camps into regimental, 

battalion and company camps on the map and letter 
each. 

(c) Run pipe lines, on the map, for water to the kitchen of 

each company, headquarters, large messes, corrals, 
picket lines, etc. 

(d) Run telephone lines and a telegraph line connected to 

the commercial telegraph line near-by; have the tele¬ 
phone exchange centrally located, usually at headquar- 
ters; have telegraph office in same tent with telephone 
exchange; have post office near the same place. 

(e) Run light wires if electricity is to be used. 

(f) Lay out sites for the Quartermaster corral, storage pur¬ 

poses, fuel and forage yards, camp bakery, camp com¬ 
missary, field hospital, etc. Lay out the roads to be 
followed. 

(g) Consult with railroad company concerning sidings at 

the storage and unloading points, and draw them to 
scale on the map. 

(h) Construct a ramp for unloading animals, vehicles and 

freight from the cars. Show location on the map. 

'6. Obtain some stakes about a foot long, 2 inches wide, 1 
inch thick; sharpen one end; paint the other end with 
a bar across one side only, using a color scheme for the 
different kinds of tents and points to be marked, dif¬ 
ferent colors for each. 

7. Prepare chart cards for tentage. The following is sug¬ 
gested: 

Card 10^^ inches by 4% inches. 


CAMPS AND THEIR SANITATION 


115 


Allow % inch at one end for the number of the camp 
and regiment to occupy it, and a hole in the center to 
hang the card up. 

Rule card lengthwise with 22 lines ^ inch apart. 

Rule card crosswise with 13 lines at % inch apart. 

Turn card sidewise and head columns from left to 
right as follows: 

Subdivisions; Organization; Common; Conical; Hos¬ 
pital; Storage; Pyramidal; Wall; Hospital fly; Wall 
fly; Picket line ft.; Wagon line. 

In column headed ‘‘Organization,’^ fill in various 
companies, regimental and battalion headquarters, 
regimental hospital, corral, etc., and on their respective 
lines enter the tentage allowed each. 

Total the columns. 

On reverse side of the card cause to be printed the 
meaning of the colors on the stakes; when and where 
supplies of all sorts are to be obtained and the allow¬ 
ance to each organization. Where telegraph and post 
office are located and the hours for arrival and depart¬ 
ure of mails. 

8. Stake out the camps, and either erect the tents on the 

stakes or issue tentage in bulk to each incoming or¬ 
ganization, furnishing each with a duplicate chart card. 
If camp is to be hurriedly laid out, or if organizations 
bring their own tentage merely stake the lines of of¬ 
ficers’ tents, men’s tents and picket lines, using end 
stakes only to indicate the lines. 

9. Cause all yards, lines, etc., to be constructed as planned 

on the map and cause teams to follow the roads planned. 

10. Upon arrival of supplies segregate them into separate 

piles, each kind of tentage in a pile by itself; cord 
the wood; stack the forage; cover tents and forage with 
paulins. Do not place tentage directly on the ground. 

11. Have an assistant meet each organization upon arrival 

and escort it to its camp site, furnishing it a chart card 
or an information slip, giving the information contained 
on reverse side of card. 

12. Don’t forget to obtain: 

Tentage. Straw. Drivers. 

Lumber. G. I. water cans. Tent poles. 


116 


CAMPS AND THEIR SANITATION 


Nails. 

Tools. 

Forage, 


Telephone material. 
Telegraph material. 
Rope. 

Wagons. 

Teams. 


Tent pins. 

Sibley stoves, in cold 


Crude oil. 
Fuel. 


weather. 
Incinerators. 
Blank forms. 


13. Don’t forget 


to construct: 


Sidings. 

Ramps. 

Corral. 


Forage yard. 
Latrines. 
Telephone lines. 
Telegraph lines. 


Organization camp 
sites. 


Fuel yard. 
Storage yard. 


Roads. 

Baths. 


Sizes for Camp Pits, Trenches, etc. 


398. Kitchen Incinerators: 

A pit 5 feet long, 2i/4 feet wide, 6 inches deep at one end and 
12 inches deep at the other. Earth banked around the top of 
pit. Top bottom and sides lined with stones the size of a fist 
or larger. HOT fire kept burning in pit at all times. 

399. Kitchen Pits: 

A hole 2 or 3 feet square at the top and 3 or 4 feet deep. 
Cover with boards and make fiyproof. Used for solid, or solid 
and liquid refuse. For liquids use a smaller hole. • 

400. Latrines: 

A trench 5 feet long, 1 fqot 2 inches wide, and of a depth con¬ 
sistent with the length of the stay at that camp, not less than 
1% feet. Should have a cover with traps. Should be fiyproof. 

401. Ditches for Tents: 

About 8 inches wide, 2 to 4 inches deep, half within and half 
without the vertical tent wall, with wall pins in the ditch. 

402. Holes for Upright Tent Poles: 

If poles are too long they should be sunk in the ground a few 
inches by means of a pick. Tent loops should reach wall pins. 


Important Things to Remember 


403. Tentage: 

Pins: Guy pins should be driven so that they point toward 
the tent at an angle a little greater than 45 degrees. 

Wall pins should be driven nearly vertically, sloping slightly 
from the tent. 

The use of the bayonet in driving pins is prohibited. 

Tent ropes: Should be loosened during rainy weather, heavy 
dews or at night. 


('AMPS AND THEIR SANITATION 


iir 


By interlacing guy ropes interval between tents can be re¬ 
duced 6 feet. 

Ditching: The center of the ditch should be directly under 
the wall, half of the ditch inside and half outside of the tent. 

Rotting: Whenever canvass comes in contact with earth, 
tentage will rot. 

404. Latrines: 

Arrival: Constructed immediately after arrival at camp. 

Departure: Trenches should be filled up and marked. Tents 
are last thing taken down and loaded. 

Inspection: Inspected daily by Regimental Sanitary Officer 
and Captain of company. 

405. Kitchens: 

Arrival: Fires made and meal prepared immediately after 
arrival at camp. Incinerators or pits constructed at once. 

Departure: Fires dumped from range as soon as breakfast 
has been cooked. 

Sanitation: Kept clean and free from flies. Use lime. 

Inspection: Inspected daily by Regimental Sanitary Officer 
and (Captain of company. 

Camp Sanitation 

406. Necessity for: 

One of the greatest difficulties encountered in handling large 
bodies of troops in the field is the prevention of contagious 
diseases in camp. The records of every war show more deaths 
from disease than from bullets, due partially to the breaking 
down of the system on account of hardship and exposure, but 
also largely due to improper camp sanitation. 

407. Duties of Officers: 

Every officer in command of an organization should supervise 
very carefully the sanitation of that organization’s camp. This 
applies to every commander from the camp commander down 
to the commander of the smallest unit or detachment. 

To begin with, an officer in command of a separate organiza¬ 
tion should, if possible, select a proper camp site; then he should 
conform to the recognized methods of pitching camp, such 
as locating his latrines and picket lines as far as possible from 
his kitchens, taking proper steps as to the disposal of garbage 
and other refuse, seeing that water for his troops is obtained 


118 


CAMPS AND THEIR SANITATION 

from an uncbntaminated source and one that will not become 
contaminated, seeing that his own troops do not contaminate the 
water supply of other organizations, and see that commanders 
of units maintain rigid sanitation in their own camps. 

By daily inspection of the camp of his organization each officer 
should assure himself that all of his orders are understood and 
are being enforced; each company camp being policed, free from 
refuse and litter on the ground, tent w^alls being looped up, bed¬ 
ding aired daily, tents swept out, kitchens clean and free from 
flies, fresh meat covered and on ice, kitchen refuse properly 
disposed of, kitchen incinerators properly constructed and hav¬ 
ing at all times a good fire in them, ground around kitchens clean 
and free from slops, especially around kitchen pits. 

The same cleanliness must be maintained around the officers’ 
tents and messes as required around the companies and en¬ 
forced among the men. 

408. Personal Cleanliness: 

Each officer and enlisted man should bathe once each day in 
camp, and should frequently change his underclothing. The 
hair should be kept cut short and frequently washed. The 
teeth should be cleaned thoroughly with a toothbrush. The 
hands should be washed when a man returns from visiting the 
latrine and always before each meal, finger nails should also 
be cleaned before each meal. 

409. Refuse: 

Kitchen slops and refuse should be burned in the company 
incinerator. If >the incinerator has been properly constructed 
all liquid and solid refuse can be disposed of in a sanitary man¬ 
ner. Liquids, such as dish water, slops, etc., should be slowly 
poured on the stones all arounci the edge of the incinerator. 
These stones are usually hot and will evaporate the liquid and 
leave the solid matter, which is soon burned. Solid food such 
as refuse from the mess kits should be dumped on top of the 
logs and will soon be burned. Tin cans, after being opened and 
their contents removed, should be thrown on the logs; this melts 
the solder on the cans and lets them fall apart, when all of the 
edible matter will burn and the tins can subsequently be re¬ 
moved. It is essential that a hot fire be kept burning in tlie 
incinerator at all times. 


CAMPS AND THEIR SANITATION 


119 


If company pits are used instead of incinerators care should be 
taken to keep them covered and not to spill slops on the ground 
in pouring into the pit. If solid matter is thrown into the pit, 
it should be burned out each morning with crude oil and straw 
furnished by the quartermaster, if pits are used only for liquids 
they should be filled in with earth before they become too full. 
One of the easiest and quickest ways of making a kitchen pit is 
by using a post hole digger. 

410, Litter: 

All litter, such as papers, cigar stumps, pasteboard boxes, etc., 
should be gathered up each morning and burned. Ashes from 
the incinerator should bo hauled away daily. 

111. Latrines: 

In camps of any duration latrines of a semipermanent type 
are usually constructed by the Quartermaster Corps and troops 
are merely required to keep them in a sanitary condition. To 
do this crude oil, straw and lime are furnished. The crude oil 
and straw are for burning out the trench once each day, and 
organization commanders should see that this is done. The 
lime is for whitewashing the seats and sides of the box that 
covers the trench and for sprinkling on the ground inside the 
latrine and in the urinal trough. Some of the lime can be used 
to advantage around the kitchen. 

AVhen camp is established for only a day or so it will, be 
necessary for each company commander to construct his own 
latrine. This should be a trench about 5 feet long, lYo feet 
wide and from 2 to 4 feet deep and should have a cover with 
traps arranged so that they will keep out flies. Two or three 12 
inch boards, 6 feet long and 1 inch thick with short 2x4s will 
make a cover that can be easily transported. The men using 
this trench lift up a trap (or cover) and straddle the opening, 
closing the trap after using. A common tent or brush screen will 
afford protection. In case no cover is available a small paddle 
should be made and the deposit should be covered with earth. 
Lime should be used both inside the trench and on the ground 
around. It is well to put a lantern in latrine at night. 

Latrines must be so located that the drainage cannot pollute 
the water in the vicinity. 

412. Urinals: 

A urin.sl can should be placed in the middle of the company 
street at night Its location might well be marked l)y a lantern. 


120 


CAMPS AND THEIR SANITATION 


The can should be emptied each morning and burned out with 
crude oil and straw. 

413. Mess Kits: 

A cleanly m.an wants a clean mess kit. Organization com¬ 
manders should furnish two pots or buckets of boiling water at 
every meal with which to clean the kits. One pot should con¬ 
tain soapy water, the other clear water; in the former should 
be placed a stick with a cloth swab on one end. Refuse should 
be disposed of by the man and he should then dip Idt into soapy 
water and swab it oif, rinse it in clear water, dry it on wiping 
rags provided for the purpose, and then put it away in his 
haversack. 

These pots should be suspended on a rack over the fire of 
the company incinerator. After the men have finished washing 
their mess kits the water in these pots should be slowly poured 
on the stones of the incinerator or put in the kitchen pit. It 
must never be poured on the ground. 

414. The Kitchen: 

Ground: The ground around the kitchen should be free from 
refuse and should be sprinkled with lime each day. 

Tables: Any tables, boards, boxes, etc., from which food is 
served should be scrubbed with hot soap suds and water after 
each meal. 

Pans, Pots, etc.; Must be washed with hot soap suds and 
water, rinsed, and wiped dry. 

Cloths: There should be two sets of wiping cloths at the 
kitchen, one set for the use of the men for drying mess kits and 
the other set for the use of the cooks. All cloths should be 
washed out after each meal, being boiled after supper and hung 
on the line to dry. 

Hot Water: There must be plenty of hot water in the 
kitchen. Water must be provided for use of the men at each 
meal and a couple of buckets for the use of the cooks. Make 
use of the fire in the incinerator and the field range. The cooks 
must not use the water set aside for the use of the men for wash¬ 
ing mess kits. Dirt}' water is poured on the stones of the in¬ 
cinerator, never on the ground. 

Preparation of Food: Food must be prepared in a clean and 
sanitary manner and cooked in clean utensils. 

Personal Cleanliness: Cooks must be clean in their habits. 


CAMPS AND THEIR SANITATION 


121 


wear clean clothing, and keep their hands clean. They must 
never be permitted to sleep in the kitchen. 

Care of Rations: Rations should be kept, in the store tent 
out of the dirt and dust. Meat must be kept on ice and covered 
and protected from flies at all times. 

Flies: Flies about a kitchen indicate a carelessly kept kitchen. 
If there is no refuse about for flies to feed on there will be no 
flies. Powdered borax, sprinkled on the breeding places of flies 
(such as manure piles) is said to prevent propagation. 

415. Water: 

General Remarks: Cistern water and ice water made from 
natural ice is very often impure; ice water made from artificial 
ice is usually pure. Clear, cold spring water, though pleasant 
to the taste, is sometimes impure, depending on its origin; 
freely running water, not contaminated for five or six miles, 
is usually safe to drink. 

To Purify Water: Filtering water does not purify it, merely 
clears it of dirt or sediment. The best way to purify water is 
to boil it for five minutes or more, then cool and aerate it; if 
it is then filtered it becomes quite pure; but filtering is not 
essential. If there is not time to boil water and cool it, purifi¬ 
cation may be obtained by dissolving gramme of alum in 
each gallon of water, stirring well, then allowing the sediment 
to settle. Chlorine tablets are sometimes used. The British 
use just enough permanganate of potash to give it a slight pink¬ 
ish color after standing twenty-four hours. 

Running Streams: If water from running streams is to be 
used, it should be used in the following order: Drinking water 
from furthest up stream, then cooking water, then water for 
animals, then bathing. If more troops are down stream, the 
last two named should be below such troops. 

416. Tents: 

Ditching: Tents should be ditched as explained in par. 476. 

Driving Pins: For tents having flies use the long pins for 
guy pins, the short pins for wall pins. 

417. Picket Lines: 

Picket lines should be policed daily, kept clean and sanitary, 
manure removed or burned to prevent accumulation of flies. 
They should not be located near the kitchens. The drainage 
from them must not be able to pollute the water supply. 

They should be raised and ditched to ensure good drainage. 






CHAPTER VITI 


PRACTICE MARCHES 

418. In all field training practice marches form a part. 
They are made with a view to hardening the men and animals 
and keeping them in good physical condition, and for the pur¬ 
pose of instructing the officers and enlisted men in marching, 
camping, cooking, etc., and in the methods of handling troops 
in campaign, teaching them the principles of tactics, includ¬ 
ing the service of security and information. 

419. No march should be taken that will not teach the officers 
and enlisted men something about the above. In other words, 
do not order a march just for the sake of making the men work, 
have some definite object and let them know what it is, do this 
by explaining to your junior officers, then see that they explain 
the object to their subordinates. 

420. Marclies should not be too long at first. The command¬ 
ing officer should use good judgment in this matter, he shoulcl 
be familiar with the requirements of Drill Regulations and Field 
Service Regulations. To insure good marching, organization 
commanders must see that their men are well cared for and that, 
in mounted organizations, the animals receive the best of care. 

421. If the command consists of a regiment an order should 
be issued the night before the march giving all of the necessary 
details for breaking camp. 

Breaking Camp 

422. The time for Reveille,” ‘^Stables,” and the ‘' Gen¬ 
eral ” should be designated, and should be based on the length 
of the mnrch, so that, when practicable, troops may -arrive at 
the camp for that day at about 11 A. M. An infantry regiment 
ir.aking a ten mile march may break camp at 7 A. M.; for a 
fifteen mile march it may break camp at 6 A. M. and arrive at 
the new camp between 11:30 A. M. and noon. Seasoned in¬ 
fantry can make an eighteen mile march, in good weather be¬ 
tween reasonable hours for breakfast and dinner, unseasoned 
infantry should stop for lunch for all over a fifteen’mile march 


PRAC'TICE MARCHES 


123 


423. Allowance slionUl be made for the condition of the 
weather and roads. Troops march much' faster in cool weather 
than in hot; roads heavy with mud or dust, or excessively hilly, 
reduce the rate of march. Troops should not, ordinarily, be 
marched past the noon hour unless within a short distance of the 
new camp site. It takes from forty minutes to an hour to pre¬ 
pare dinner after arrival at camp. 

424. Troops should be formed at reveille under arms, arms 
stacked and left until the organization is ready to fall in for 
the march. The Supply Company wagons or trucks go where 
directed by the officers of that company and at the time directed 
by orders. The various companies pile their property in two 
piles at the head of the company street, one pile being for 
baggage and the other for rations. 

425. If wagons are assigned to companies they should be at 
the head of the company street at the assembly for reveille, 
animals having been previously fed and watered. They should 
be loaded with heavy baggage before the “General’^ is sounded. 

426. As soon as breakfast is cooked the fire in the field 
range should be dumped and the range allowed to cool. 

427. Salted meats (bacon) should not be fed for breakfast 
before a long march, they make the men resort'to their canteens 
all during the march. Canteens should be filled before the 
march begins. 

428. Men should relieve themselves before the ‘‘General” is 
sounded, therefore the rear tent should be the last one to be 
taken down and the rear filled up just before the start. 

429. At the last note of the ‘‘General” tents are struck, 
folded, and placed on the proper pile; if shelter tents are used 
they should be rolled and placed in line in rear of the stacks. 
Wagons of the Supply Company are loaded as soon as they re¬ 
port to the company. 

430. Camp is then policed by the entire company, the rear 
and kitchen pits filled with dirt, rubbish placed in a pile and 
set on fire. The su])i)ly sergeant, cooks, artificer and companv 
clerk report to the officer in charge of the tiain, he may 
authorize ore man, (usually one of the cooks) to lide on each 
wagon in addition to the driver. 

431. Before leaving camp, the Corn-marring Officer, accom¬ 
panied by his staff, inspects the enti”o esm-p site, and causes any 


124 


PRACTICE MARCHES 


faults in policing to be corrected before beginning the march. In 
case fires have been left, he may leave a mounted man behind to 
remain and watch them for as long as may be necessary, then 
to catch up with the column. 

432. Under the present organization the transportation as¬ 
signed to organizations at minimum strength is as follows: 


Organization. 

Combat 

train 

Rations. 

Sanitary 

train. 

Baggage. 

Regiment Infantry . 

8 

6 


5 

Regiment Cavalry . 

4 

13 


16 

Regiment Artillery. 


11 


3 

Regiment Engineers . 

16 

8 


3 

Field Bn. Signal Corps .... 

9 

3 


4 

Ambulance Company. 



8 


Field Hospital . 



14 



In time of peace wagons of the combat train, when so author¬ 
ized, may be used in carrying such additional baggage for the 
otficers and enlisted men of the organization as is deemed neces¬ 
sary by the commander, or may be assigned to companies, troops, 
batteries, etc., when these are detached and marching independ¬ 
ently from their regiments. 

433. Formerly wagons were assigned to companies and bat¬ 
talions within a regiment but this has been changed by the latest 
regulations of the War Department. It is possible that this may 
be followed in the future in various regiments and each com¬ 
pany have its own wagon, where sufficient are on hand in a 
state and no combat train is used. 

434. Under the i)resent organization the allowance to a com¬ 
pany of infantry will be of a wagon for baggage and of a 
wagon for rations, the property to be packed on the wagon as 
directed by the officers in charge of the baggage and ration 
sections of the Supply Train. 

435. It is also necessary for officers and men to know how 
to pack a wagon when one is assigned to the company for its 
individual use. If a wagon has been so assigned it is advised 
that this wagon be fitted for field service by means of leather 
containers for tools, straps to hold tent poles; both being 
fastened permanently to the side of the wagon. A small chest 



















PRACTICE MARCHES 


125 


can be made for the clothing, bedding, etc., of the teamster, it 
should be fitted in the front part of the wagon. A water keg, 
with faucet, can be fastened to the back of the wagon by means 
of iron straps; this keg is attached beneath the wagon. Iron 
hooks for buckets and lanterns should be fastened beneath the 
wagon. Some kind of an oil can should be slung under the 
wagon, in case oil lanterns are used. 

436. All heavy articles are placed in the bottom of the 
wagon. Those needed first should be at the rear* end of the 
wagon. 

Place forage in the forward part of the wagon under the 
driver’s seat, also ammunition. Next put field desk, boxes of 
tent pins, officers’ field chests, boxes of rations, ration chests, 
etc., in the order named. Field range at or near the rear of 
the wagon. 

Place tentage, closely folded and tied, on top of the articles 
just named and at the forward end of the wagon, reserving 
the rear part for gunny sacks containing pots, pans, tent pins, 
etc., articles that will not be harmed by being placed on top 
of the field range. G. I. water cans should be packed with small 
articles and stood on top of the field range. Officers’ bedding- 
rolls and the surplus kits of the men are placed on top of tent¬ 
age. The tail gate of the wagon should not be allowed to be 
lowered. 

Blanket rolls of the men when carried on the wagon should 
not be doubled after being rolled, but should be tied in squad 
bundles, labeled, and placed on top of the load, crosswise of 
the wagon. Tent poles should be carried on the sides of the 
wagon in the leather straps provided for the purpose; in case 
there are no straps use bailed hay wire. Stovepipe joints should 
be placed in a bag and lashed to the rear of the wagon above the 
feed box. If Sibley stoves are carried they should be nested 
and placed on the bottom of the wagon near the field range or 
swung on a chain under the feed box. Tent pins should be 
placed in sacks, never rolled inside of tents. 

437. To lash the load the following has been found to be 
satisfactory. Take a % inch rope 75 feet long and attach to 
the front bolster on the right side of the wagon, pass diagonally 
over the load to left rear and attach to the tail gate ring, pass in 
rear of tail gate and fasten to right tail gate ring, then diag- 



12(> 


PR AC T i( E IVl A J{ C’ 11E S 


onally over the load to the left front and fasten to the left front 
bolster. The remaining rope should be passed back over the 
load and fastened at the rear. If the lashings are drawn tight 
and the wagon is properly loaded the load should not shift and 
no trouble should be had with the wagon. 

The bows should not be included in the lashing of the load. 
When lashed the cover should be put on and securely tied down 
over the load. 

438. All space should be utilized. Boxes should be made to 
fit tightly in the bottom of wagons, intervening space should be 
filled with articles that cannot be crushed. The “jocky box” 
is for the teamster ^s tools, axle grease, etc. 

Regiment on the March 

439. On good wide roads the regiment marches in column of 
fours or squads; on other roads it should be formed in column of 
twos. The captain and one lieutenant should place themselves 
in column at the head of the company, the other lieutenant in 
the column at the rear of the company. The first sergeant should 
march in column abreast of the leading guide; in column of 
twos the leading guide should be in rear of the captain, other¬ 
wise abreast of him. File closers take their place in column as 
the captain may direct in case the road is narrow or unsuitable 
for them to march on the flank. 

440. The regimental train forms in rear of the last com¬ 
pany, maintaining a distance of about one hundred yards from 
this company, unless the size of the command makes it necessary 
for all units to keep closed up or the train is ordered to form in 
rear of other troops. 

441. Troops should march 45 minutes the first hour and rest 
15 minute§, allowing the men to relieve themselves and adjust 
their equipment. Thereafter the march should be for 50 minutes, 
with a halt of 10 minutes at the end of each 50 minute period 
of marching. The commanding officer should use his discretion 
in selecting halting places. 

442. Marching troops are advised not to drink from their 
canteens until after the second halt. They should not eat food 
while on the march, but should wait for the halt when they may 
be directed tO eat lunch. 


PKACTICE MARCHES 


127 


443. When a reginient marches alone, and it is not absolutely 

necessary that organizations be kept closed up., the following is 
suggested: ... i 

(a) Battalions should be separated by a distance of at 
least 40 yards. 

(b) ^\ hen it is desired to halt the column, the signal for 
“halt’’ to be sounded on the bugle. Each captain will in- 
siantly give the proper command to halt his company, each 
man halts in place. If it is intended to have the men fall 
out, the Colonel causes “guide left” to be sounded on the 
bugle. The men remain as halted until “fall out” or “for¬ 
ward” is sounded on the bugle. 

(c) One minute before the column is to be put in march, 
the Colonel causes “guide right” to be sounded on the bugle. 
The command “forward march” to be sounded on the bugle 
when the entire column is to be placed in march simultaneously. 

(d) The men retain their rifles in the position they may 
be carrying them when the “halt” is sounded, or they may 
bring them to the ground, as the individual may choose. 

(e) The regimental train obeys the signals of the com¬ 
mander of the train, and not the bugle calls. 

(f) Battalion commanders should be held responsible that 
there is no undue lengthening of the column or straggling in 
their battalions. 

(g) One minute before the “halt” is to be sounded the 
leading element should be cautioned to shorten the step 
slightly. 

444. During a hot and dusty march if the commanding officer 
sees a chance for the men to fill their canteens after the 
second liaB, he should direct that this be done, increasing 
the length of the halt if necessary. A staff officer should be 
directed to have this done yy company and should see that it is 
done as ordered. Each company commander should detail one 
man in each squad to take all of the canteens of that squad. 
Order and system is maintained by the staff officer at the place 
where water is obtained. I"or mounted troops an opportunity to 
water both animals and men after the second halt should not be 
qy^rlooked. 

445. The Colonel should occasionally allow the regiment to file 
past him, in order that he may see the condition of the men, the 
distances maintained, and how the regimental train is being con- 


]28 


PEACTICE MAECHES 


ducted. This should be done just prior to a halt, the Adjutant 
and trumpeter remaining at the head of the column to sound the 
halt on time. The Colonel should regain his place at the head of 
the column during the halt after the men have cleared the road. 

446. An ambulance should follow the last company, ahead of 
the regimental train, of which it should form no part. Any man 
who may be taken sick during the march should be given a note 
to the Surgeon and told to fall out and await the arrival of the 
ambulance. 

447. If a ‘‘nooning,” or rest for the noon meal, is necessary 
the organizations should be notified the night before. A sub¬ 
stantial meal should be prepared and loaded on the rear of one 
of the wagons of the ration section where it can be easily ob¬ 
tained, in case the train does not march with the regiment these 
lunches should be issued to the men and carried in the haversack. 
For a long march a cold meal is not recommended. Troops 
should be allowed from one hour to an Tiour and a half for lunch. 

448. On the march the Eegimental Surgeon is mounted and 
marches just ahead of the ambulance in rear of the last company. 
He should be accompanied by an orderly. He should always 
have a surgeon with the ambulance in case he leaves for any 
purpose. The remainder of the sanitary detachment usually 
marches with the battalion units. 

449. Sick men who fall out on the march are placed in 
the ambulance; when this is filled they may be assigned to the 
field train, or other transportation. Men weak or footsore may 
be relieved of their equipment and permitted to walk in rear 
of the ambulance. A man falling out on account of sickness or 
injury is given a pass by his company commander to the medical 
officer in rear, showing the man’s name, rank, and organization. 
The medical officer returns the pass, showing the disposition made 
of the man. 

450. The arms, personal equipment, and clothing of men who 
fall out, are carried with them. The horse, saber, and horse 
equipment of a mounted soldier who falls out, are, if he is ad¬ 
mitted to the ambulance, taken back to his troop or organization 
by the non-commissioned officer who accompanies him. 

451. Upon halting for the night all men who are physically 
fit are returned to their companies by the medical officer, and 


PRAC'TICE MARCHES 


129 


a report made to the company commander showing the men that 
have and those that have not been returned to their commands. 

Mounted Organizations 

452. On ordinary marches water before starting unless it is 
known there will be a chance to do so within an hour. 

453. Halt at the expiration of the first fifteen minutes and 
adjust saddles. After resting ten minutes, resume the march, 
and thereafter stop for five minutes at the expiration of each 
hour, always adjusting saddles and packs. If a halt is made at 
noon, remove saddles and packs unless in the enemy’s country. 
On long or difficult marches much time may be saved and fatigue 
avoided by having the men dismount and lead at intervals, par¬ 
ticularly when going down steep grades. 

454. If the road is hard, march on the side if conditions per¬ 
mit. Hard roads and fast gaits kill off more horses than deep 
mud and steep hills. The condition of the roads, condition of 
horses, w^eather, and the purpose of the march will determine the 
rate of march. 

455. While under pressing demands units as large as a regi¬ 
ment can march fifty miles or more in a day, it is not advisable 
to average more than twenty or twenty-five miles under ordinary 
circumstances. In hot w'eather it is best to march during the 
cool of the morning and evening. Horses must be kept shod, 
must be well watered, fed, groomed, and must not be road foun¬ 
dered by too rapid marches over hard roads. They should never 
be allowed to cool off too rapidly or suddenly and should be 
blanketed in cold weather. 

456. Allow no man to leave the column unless by permission 
and for good cause. Place a reliable man at the rear of the 
column to enforce this requirement and to keep the elements 
closed up. After crossing streams or difficult places, slacken the 
gait or halt until those in rear catch up. Do not allow them to 
increase their gait for this purpose. 


CHAPTER IX 


* * WAGON TRAIN 

(See also Chapter VIII) 

457. The Regimental train is divided into two sections or 
trains, the Combat train and the Supply train. The Supply train 
is divided into two sections, the Ration section and the Baggage 
section. The number of wagons assigned to a regiment is stated 
in paragraph 460. 

458. To properly handle a wagon train on a long hard march 
is an art to be acquired from experience; but the following re¬ 
marks may be of assistance to one who is not familiar with 
this duty. The train ’is commanded by the Supply Officer and 
the personnel of the Supply Company furnishes the necessary 
drivers, wagon masters, etc. 

459. Before starting, the commander of the train should as¬ 
semble all of the wagon masters and the drivers, and give them 
the following instructions: 

(a) Drive at a walk. 

(b) Do not attempt to keep jammed up close to the wagon 
just ahead, keep an even gait, closing up if necessary at a 
halt. Do not lose distance. 

(c) Always pull off to the right of the road on halting. If 
a team is about to play out on a steep hill, pull this team off 
the road to the right before this team stalls, allowing the rest 
of the train to file by; later the commander of that section 
will direct how this team will be assisted. Never under any 
circumstances attempt to take a hill at any gait other than a 
walk. 

(d) Open out going up a steep hill and close again on the 
down grade. 

(e) The leading wagon will take an even gait, setting the 
pace for the rest of the train. 

(f) Any driver abusing his team will be relieved as a 
driver and required to walk. 

(g) Use the brake on down grades and remove it at 
the proper time. Set the brakes at every halt. 

460. The following assignment of transportation and per¬ 
sonnel may be taken as a guide for the regimental train of an 
infantry regiment: 


wagon to each Battalion. 


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]32 


AVAGON TRAIN 


For other arms of the service this may be used as a guide by 
making the necessary changes according to the number of 
wagons allowed for the train. In case combat w^agons are not 
needed for ammunition they may be assigned to the supply 
train. 

461. The commander of the train should have it made up 
by section, the combat section should be placed in rear of the 
supply section unless ammunition wdll be needed before camp 
is made. In the supply train the ration section should precede 
the baggage section. If possible, the wagons should be grouped 
by battalions. If conditions require heavy loads to be placed 
at the head of the column, the most experienced driver should 
be in charge of such wagons. 

462. The commander of a train should constantly ride the 
length of his train, always being where his presence is most 
needed. The same is true for the assistants in charge of the 
different sections of the train. The commander and his assist¬ 
ants should constantly be on the lookout to see that: 

Drivers do not lash their teams and attempt to take hills at 
a trot. 

Drivers set their brakes on halting and going down hill. 

Drivers do not allow their teams to stall and block the road 
on taking a hill. 

No team becomes played out. 

Not more than 1 man (besides the driver) rides on any wagon. 

433. In case the road is bad or excessively hilly the com¬ 
mander should request that a company be detailed to "accompany 
the train to assist wdien necessary. Each driver should have "a 
long rope handy at all times. On a very bad hill one end of 
this rope may_ be attached to the end of the tongue of the 
wagon, the end run well to the front and manned by the men 
of the company detailed to assist, each man walking up the hill 
and exerting a little strength on the rope. Mounted men should 
never attempt to do this, as it is not successful. 

464. A team should never be allowed to play out, the load on 
that w^agon should be distributed among other wagons of the 
section before such a point is reached. Drivers should be re¬ 
quired to water their teams wdien opportunity permits; this is 


WAGON TRAIN 


183 


best (lone with buckets allowing one bucket of water to each 
animal. They should be watered once on an ordinary march, 
if possible, usually after the first or second hour of marching. 

Method of Distribution for Loading 

465. The non-commissioned officer in chaige of the Combat 
Train is responsible for the j)roper loading of the wagons of his 
train. For this purpose he should assign 2 wagons to the Machine 
Gun Company and 2 wagons to each battalion of the regiment. 
He should receive and give receipt for all ammunition turned 
over to him by the different organizations. No wagon should 
lie loaded with more than 2,465 ])ounds of freight. 

466. This ammunition should be turned over to the com¬ 
mander of this train the night before the march and should be 
distributed and loaded that night. It may be left on the 
wagons until it is needed or is ordered turned over to organiza¬ 
tions. Special equipment is also carried on these wagons. 

467. The commander of this train should find out from his 
commanding officer the time and })lace that his train is to form 
and he should see that it is at that place at the designated hour. 
He will report the fact to'the commander of the train. 

468. The non-commissioned officer in charge of the Sui>[dy 
Train is responsible for the proper loading of the wagons of his 
train. For this purpose he should have 1 wagon assigned to 
each battalion for liaggage; 2 wagons for baggage should be 
assigned to Headquarters, Headquarters Company, Supply Com¬ 
pany, and Machine Gun Company. The six ration wagons should 
lie carefully loaded with the rations of the regiment. 

469. lie should find out from his commanding officer the 
time that camp is to be broken and will notify his subordinates 
and see that they have the wagons in their charge ready to be 
loaded at the proper time, usually immediately after reveille. 
He will have them sui)ervise the loading and will personally see 
that the loading proceeds without delay. Wagons in this train 
will not be loaded with more than 2,765 pounds of baggage or 
rations. 

470. The commander of this train will find out where his 
train is to be formed for the march, and at what time. He will 
notify his subordinates of this and will see that they have their 


]34 


WAGON TRAIN 


sections at the proper place at the designated time, the ration 
section being in front of the baggage section. As soon as his 
train has reached its place he will report the fact to the com¬ 
mander of the train. 

471. In case the wagons of the combat train are not needed 
for ammunition and these wagons have been assigned to the 
Supply Train and assigned to the sections of this train it may 
be possible to assign a wagon to each company for its use, 
the sections being numbered and all company wagons being 
from the first section; the remaining wagons being in the second 
section and assigned to regimental headquarters, battalion head¬ 
quarters, headquarters company, supply company, and machine 
gun company. 

472. The non-comnussioned officer in charge of each section 
will assign the wagons of his section, will have the wagons at 
the proper place for loading by reveille, this is usually at the 
head of the company streets. These non-commissioned officers 
should have their subordinates give general assistance with the 
loading and as soon as wagons are loaded these subordinates 
should supervise the formation for the march. The non-commis¬ 
sioned officers in charge of sections should ascertain the place 
and time for the formation of their sections for the march and 
have their sections at this place at the proper time. They will 
notify the commander of the train when their section is in place. 

473. The commander of the train and his assistant will give 
general supervision to all of the foregoing. The Supply Officer 
will designate the time and place for the formation of the train. 
He goes wherever his j)resence is necessary. 

Arrival in Camp 

474. The wagon train should be halted befqre entering the 
new camp and should remain so until the various organizations 
are located. The commander of the train will go ahead and 
find the best way of entering the new camp and where his 
corral is to be located. He then returns to the train and directs 
the non-commissioned officers in charge of the parts of the train, 
to conduct their trains or sections to the proper places and 
unload. The combat train, unless otherwise ordered, will pro¬ 
ceed to the corral and unhitch, the supply train will proceed 
under the direction of its commander to the proper organiza- 


WAGON TRAIN 


13o 


tioiis and be unloaded, the wagons are then conducted to the 
corral and unhitched. 

475. If the wagons have been assigned to organizations and 
the camp ground is limited the wagons may be unhitched at the 
head of the company streets and allowed to remain there over 
night; the drivers will take their teams to the corral or picket 
line. If this is done the wagons may be backed down towards 
the kitchens, to within about ten yards, wagon being in pro¬ 
longation of the company tents with the pole pointing towards 
the officers’ tents. In case of necessity the animals may be 
tied to the wheels of the wagon, one to each wheel. 

476. Auto trucks are now being used to good advantage and 
are replacing animal drawn vehicles. These trucks are used in 
Supply Trains and a number may be assigned to a regiment to 
replace the wagons in the Regimental Train. In this latter 
case the trucks are loaded under the supervision of the officers 
of the Supply Company. They are apportioned to the various 
units by the Supply Officer. 


CHAPTER X 


RAILROAD TRANSPORTATION 

477. When making a movement of troops by rail Article VI, 
Field Service Regulations should be referred to. This chap¬ 
ter deals with the details of such a movement and may be used 
as a guide by both mounted and dismounted organizations. 

478. Order in WRicli Trains Are Made up: 

1. Flat cars—containing guns, carriages, wagons, pontons, 

etc. 

2. Box ears—containing property. 

3. Stock ears—containing animals. 

4. Box ear—containing forage. 

5. Baggage cars—the last one containing travel rations, with 

open end to the rear. 

G. Passenger coaches or tourist sleepers. 

7. Standard sleepers for officers. 

8. Kitchen cars—in case kitchen cars are used it will be 

found advisable to place them in the center of the 
part of the train used by the men, rations being stored 
in a baggage car adjoining. 

479. Loading Animals in Cars: 

Examine the cars for broken boards in the floor, insecure 
sides, projecting nails, etc. The floor should be clean. After 
the examination the floor should be covered with sand or saw¬ 
dust. 

Load as many animals as possible in each car, except in hot 
weather when allowance should be made for air space. 

In loading animals use the railroad platform, or the loading 
ramp found at railroad stations, or make a ramp that is well 
supported and has strong sides. Lead the animals up the 
ramp by means of halters and straps and take them into the 
car, then remove the halters and straps. The first animal 
should be led to one end of the car and the second to the other 
end, leaving the center of the car for the last animals loaded. 
Arrange the animals so that the alternate ones face in the 
same direction The most gentle animals are loaded last in 
each car. 


KAILKOAL) TRANSPORTATION 


137 


Do the loading quietly, and have the animals follow one an¬ 
other promptly so as to avoid delay. In some cases it may be 
necessary to blindfold an animal before he can be led into the 
car. An obstinate animal can be made to enter by holding its 
head up, twisting its tail, and pushing it by main force into 
the car. Before loading the car see that the door on the farther 
side is closed and fastened. After loading is completed close 
and fasten the door where animals enter. 

When cars contain hay racks and water troughs see that these 
are in good condition and fill the racks before loading. Animals 
should be unloaded and exercised as a rule once in twenty-four 
hours. When stock cars are used and the animals are fed and 
watered twice a day, once in two or three days is usually suffi¬ 
cient for unloading for exercise, depending upon the tempera¬ 
ture. The state laws for shipping stock should be consulted 
and complied with. 

In shipments of less than a carload lot a barrel of water 
should be placed in the car and blocked to prevent splashing. 

480. Loading Wagons on Cars: 

Wagons may be loaded on cars in various ways. If the 
movement is hurried and there is a possibility of having to un¬ 
load wagons and use them immediately for a march they should 
not have property removed from them but should be run on 
the cars, tongues removed, and should be lashed and blocked. 
In this case the wagons are not knocked down. 

When time is not limited and it is so desired wagons may be 
loaded in the following manner: Remove the beds from the 
running gears and take off the rear end gates. Get a 36 foot 
flat car, or even a longer one. Place the first bed in one corner 
of the car, its length parallel to the car, so that its side will 
come out to the stakes or the places for the stakes on the side 
of the car. Take the second bed, reverse it so that the front 
end will be opposite the rear end of the first wagon, turn it 
bottom up, and place it partly inside and partly outside of the 
first bed, the inner sides being close together. This arrange¬ 
ment forms a box with closed ends which can be filled with 
parts of the body and running gear. Place the third and 
fourth beds, similarly arranged, alongside of the first and second, 
and continue the same arrangement to the other end of the 
car. In this way 12 beds can be put in the first layer on a car. 


138 


EAILEOAD TEANSPOETATION 


Arrange the second, third, and fourth layers similarly, and 
secure the beds by stout stakes and wire. Forty-eight beds, 
with parts, can be shipped on one flat car, the running gears be¬ 
ing placed in a box car. Put back all nuts in their proper places. 
Wagons that have been used should never have the bodies 
knocked down and loaded in box cars, because in endeavoring 
to take off the nuts, which are sure to be rusted, the outside 
braces and inside straps are sure to be twisted and the bolt 
ends are broken off, rendering the wagons unserviceable. By 
loading in the above manner, no damage is done the bed or the 
running gear and the wagons are easily set up when the destina¬ 
tion is reached. It is not necessary to number the beds, run¬ 
ning gear, etc., except when wagons of different patterns are 
shipped. If tunnels are on the line of the road, load only three 
layers, or 36 beds to the car. 

If cars containing stock and wagons accompany the regiment 
and it is necessary to run the train in several sections, the cars 
of stock and wagons should be in the first section and should 
be accompanied by a sufficient number of men from the Supply 
Company, and a detail, if necessary, to unload and care for 
the stock and wagons, so that when the regiment arrives there 
will be no delay in moving property to camp. 

481. Loading Ambulances on Cars: 

Ambulances may be loaded on cars as described for wagons. 

If time permits and it is so desired ambulances may be 
knocked down and loaded in the following manner: First get 
a flat car 36 feet long by about 9 feet wide. Take the beds off 
of the running gears by unscrewing nuts from bolts that hold 
the sills of the beds to the running gear. Take off the rear 
steps. Six beds can be placed on the car by taking the first 
bed and placing it in one corner of the car, its length parallel 
to the car, the side of the bed coming out to the stakes, or 
the places for the stakes on the side of the car. Place the 
second bed alongside of the first, allowing it to slip back 2 
inches on account of the sills. Arrange the other four beds 
beside the first pair, well closed up; then put in stout stakes 
and cover the tops of the ambulances with paulins or old canvas, 
as a protection to the, tops from sparks. It is very important 
that the nuts should be put back in their proper places. Secure 
the water tanks on the ambulances, and place the running gears 


RAILROAD TRANSPORTATION 


139 


in box cars and number them according to the number on the 
ambuJance to which they belong, if the ambulances are of 
different makes. 

For a short journey the wheels may be taken off, axles un¬ 
yoked from springs, and rear steps removed. For axles sub¬ 
stitute a piece of hard wood, which should be longer than the 
width of the ambulance. Crate the wheels and put inside of 
ambulance, bracing them so that there will be no danger of 
damage to the sides of the ambulance. 

482. Loading Property: 

There should always be an officer of the Supply Company in 
charge of the loading of property, unless one is not present, 
in which case an officer should be detailed for this duty from 
a company. Box cars should be assigned so that there is plenty 
of room for all property. The officer in charge should see that 
property is delivered to the proper cars, property of organiza¬ 
tions being kept together as much as possible and handled by 
the details assigned for such work. The property of the bat¬ 
talions should be segregated and kept together as much as 
possible so that theie will not be great confusion when it is 
unloaded and in order that it may be delivered promptly at the 
proper place and to the proper company. Property that is 
liable to be crushed should be placed on top of heavy property. 
In case more than one car is used the designation of the com¬ 
panies to which property belongs should be chalked on the out¬ 
side of the cars. When all property is loaded the doors should 
be closed and locked. 

Property may be loaded and unloaded from both doors of a 
car at one time, but care should be exercised that property of 
different organizations is not mixed when this is done. 

483. Loading Men on Cars: 

The coaches having been inspected by the proper officers and 
found satisfactory they should be at once placed at the disposal 
of the troops. The coaches should be clean, well supplied with 
drinking water and water for washing purposes, with clean 
toilets and toilet paper, plenty of clean linen, and sufficient .in 
number to accommodate the entire command. 

The Supply Officer should be informed of ti.e number of men 
in each organization. He should obtain from the railroad agent 
the numbers of the different cars and should ascertain the 


140 


EAILROAD TRANSPORTATION 


number of men each car would accommodate. He then divides 
the coaches among the organizations so as to have all of the 
men of an organization in one car if possible, assigning to the 
different organizations the number of seats or berths allowed 
that organization. He may tabulate this if he has time and 
furnish the information to the organization commanders before 
they arrive at the train. He should mark on the steps or side 
of each coach the designation of the organization that is to 
occupy that coach with number of men of that organization it 
will accommodate. 

The coaches should be assigned to organizations in the order 
in which these organizations will arrive at the train, but where 
organizations are made up of different races or nationalities 
those of the same race should be grouped together and assigned 
to cars in the same part of the train. 

The different organizations should be marched to their re¬ 
spective coaches and halted facing the coaches and should be 
divided as directed unless this has been done previously; an 
officer should be in charge of each section of the company when 
it is to occupy different cars. The organization commander sees 
that only the number of men designated are assigned to each 
car, he may verify this number by looking at the side or steps 
of the cars. 

The men, preceded by an officer, should enter the coaches 
when directed by the organization commander and at only one 
entrance. The officer assigns the men to seats or sections as 
they enter, 3 men to a double seat or section. Men should 
remain in the seats to which they are assigned until all are 
seated, changes can then be made by maldng application to the 
ranking non-commissioned officer in charge of the car. 

The officer will see that the ranking non-commissioned officer 
understands that he is in charge of the car, is responsible for 
the men and the discipline in the car, that a guard is promptly 
posted at each door with orders to allow no enlisted man to 
leave the car for any purpose without permission from one of 
the company officers. No men should be allowed to ride on the 
platforms, steps, or tops of the cars; this is important as a pre¬ 
ventative of injury. After the train starts the men may be 
allowed to visit in cars other than their own.' 

The organization commander should see that all of his men 
have seats or berths assigned to them and that the non-com¬ 
missioned officers understand their duties en route. 


i ; A11.0 A D T R A N S P ( ) R T A T10 N 


U1 


Officers should have their belongings placed in the cars set 
aside for their use, they should remain near their companies 
until the train starts. The organization having been cared for 
they may then proceed to their car and obtain their assignment 
to seats or berths. 

484. Conduct of Train en Route: 

The ranking line officer on the train is the commander of the 
train and should have a copy of the itinerary and the stopping 
points en route. The train is run by the employees of the railroad. 
Usually there is a representative of the railroad on board with 
authority to settle any complaints against the company. If 
anything is wrong with the equipment, or the contract is not 
complied with, he should be requested by the commanding 
officer to correct such error. 

The Siqiply Officer accomf)anied by the re}»resentative of the 
railroad and the conductor should check the number of persons 
aboard the train immediately after the train starts, they should 
see that the numbers check with the transportation. 

The Commanding Officer, Su})ply Officer, and a leiiresentative 
of the railroad should inspect the entire train each morning, 
making notes of any damage and the condition of the cars. 
Company commanders should be present daily when the cars 
assigned to the men of their organizations are inspected. 
During this inspection the company commander should, accom¬ 
pany the train commander through the cars assigned to his 
company. 

Cars should be policed each morning before inspection and 
after each meal. They should also be policed before an organiza¬ 
tion detrains. 

Messing En Route 

485. For ra'ilroad journeys exceeding forty-eight hours (in¬ 
cluding allowances for delays), and the number of men to be 
transported exceeds thirty, one kitchen car for each two hun¬ 
dred men or fraction thereof should be furnished; if a kitchen 
car cannot be obtained a baggage car properly fitted up with 
ranges will be used. The Contractor furnishing kitchen car 
hsould furnish full mess equipment, cook, cook’s helper and ice 
for the preservation of supplies. The garrison ration should be 
used. 


142 


K A ILKOAD TRANSPORTATION 


486. A mess officer, or when no officer accompanies the troops, 
a mess sergeant, should be detailed. He will have general 
supervision over the preparation of meals and the messing of 
the troops. In case of any differences between himself and the 
cooks he should at once report the facts to the Pullman or rail¬ 
road conductor. At the end of the journey he will divide the 
unconsumed rations among the organizations of the command. 

487. When kitchen car is not furnished field ranges may be 
set up in a baggage car, but any alterations necessary in the 
car should be made by the railroad company. Such alterations 
should be stated in the contract. A portable gas cooker has 
been devised for use on sleeping cars equipped with gas, this 
may also be used in day coaches and baggage cars so equipped. 
This cooker will provide coffee and hot meals for forty-eight 
men (maximum number carried in one car). Garrison rations 
should be used. 

488. Each troop car should have a sufficient number of kettles 
or boilers and clean dish towels to enable the men to wash their 
individual mess kits; but company commanders are responsible 
for providing these articles and the details for their use. 

Remarks 

489. All troops having detrained, the Supply Officer, or one 
of his assistants, accompanied by a representative of the railroad 
should inspect all cars. Notation should be made of all damage 
to the cars caused by the men. The cars should be as clean as 
when turned over to the troops and nothing should be left in 
the cars except the property belonging to them. A report of this 
inspection is made by the officer to the commander of the train. 

490. The commander of the train should understand that he 
is in command and that he controls the movements of the train 
at all times while troops are on board. He should see that the 
provisions of the contract are carried out, should settle with the 
representative of the railroad all questions which may arise 
needing settlement. At the end of the journey he should make 
a written report to his immediate commanding officer concern¬ 
ing the accommodations furnished by the railroad, the damage 
to equipment with a statement of the names of those respon¬ 
sible, and any remarks he may care to make concerning the 
service en route. 


('ITAFTER XI 


CARE OF ARMS AND EQUIPMENT 
CARE OF ARMS 

Small Arms 

491. No language is too strong to vividly impress on the 
mind of the enlisted man the necessity for properly’ earing for 
his fire arms. 

492. A rifle is not clean unless it is clean all over, every 

crack and crevice being free from rust and dirt; however, of 

all parts that should be scrupulously cared for, the bore is the 
most important. The bore is manufactured with great care in 
order that a high degree of accuracy may be obtained and if 
not kept clean this accuracy is impaired. The residuum from 
smokeless powder tends to corrode the bore and should therefore 
be removed as soon after firing as possible. 

493. The Ordnance Department furnishes proper cleaning 

materials and no other kind should be used. If there is no 

ordnance material available it is better to use some kind of 

cleaning material that will not injure the iifle than it is to use 
none at all. Cleaning material should always be taken to camp 
in sufficient quantities to keep the rifles in proper condition while 
the organization is in the field. 

494. Use of Oil: 

The proper use of oil on fire arms is beneficial, the improper 
use is detrimental. Oil is a rust preventative, and where there 
is no danger of rust there is no need of oil except a drop or two 
as a lubricant in the working parts of the breach mechanism. 
Too much oil collects dust, dirt, and sand. In camp where rifles 
are exposed to dampness and dew it is imperative that all 
metal parts be coated with a very thin coating of oil, so little 
in fact as to be hardly noticeable. 

The proper kinds of oil for use on the various parts of the 
rifle are:— 

(a) Stock:—Raw linseed oil, polishing being done by rub¬ 

bing with the hand. 

(b) Chamber and bore:—Cosmic oil, cosmoline, or “3 in 1’’ 

oil. 


144 


CARE OF ARMS AND EQUIPMENT 


(c) Metal Bearing and Contact Surfaces;—Sperm oil, for 

lubricating purposes. 

(d) All Metal Parts:—Cosmic oil, cosmoline, or “3 in 1’' 

oil when rifles are stored, or not to be used for an 
appreciable period. 

(e) Rusted Parts:—Cosmic oil and a soft pine stick. 

Note: ‘‘3 in 1” oil is not supplied by the Ordnance Depart¬ 
ment, consequently the use of this oil on fire arms is 
not recognized as being legitimate, except that the 1913 
Firing Manual authorizes its use. 

The best method of applying any oil is to rub with a piece 
of cotton cloth upon which a few drops of oil have been placed, 
thereby avoiding unnecessary waste of oil. Oil can be removed 
from the bore by means of a rag dampened with gasoline or 
naphtha. 

495. Rust: 

Dampness produces rust. It is far easier to prevent rust than 
it is to remove it. 

Fust must not be removed from service rifles by means of 
emery paper, emery dust, sapolio, or kerosene oil, or so called 
“rust solvents.’’ Blued parts and metallic bearing and contact 
surfaces of the breacli mechanism may be freed from rust by 
means of cosmic oil, a soft pine stick, and plenty of patience 
and muscular energy. 

The bore, when rusted, may be freed from rust by the use 
of cosmic oil on a rag which qs run through the bore. It will 
take a long time to get it out. Rust pits cannot be removed 
without grinding down tile rusted surface, and of course if 
this is done, the rifle will be ruined and the soldier will be 
required to pay for it or the cost will be charged to the state. 

496. How to Clean a Rifle: 

Bolt: Remove the bolt, take it apart, and wipe each part 
separately, using sperm oil to soften dirt if necessary; wipe 
clean; coat with a thin coating of sperm oil; assemble the parts; 
lay aside out of the dirt. Use “3 in 1” oil if no sperm oil is 
available. 

497. Stock: With a damp cloth, clean the stock of all dirt; 
dry it by rubbing with a dry cloth; put a little raw linseed oil 
on the palm of the hand and rub it into the stock, rubbing until 
dry. 


CARE OF ARMS AND EQUIPMENT 


145 


498. Barrel: 

(a) If the rifle has not been fired: Remove the bolt; 
rest the rifle over something so that the muzzle will be 
inclining downward, being careful not to scratch the stock, 
or rest the rifle muzzle on a clean board holding it nearly 
vertical. If the rifle is not very dirty run an oiled cloth 
through it, using cosmoline or ‘‘3 in oil and inserting the 
cloth from the hreech end by means of a long brass cleaning 
rod; using clean pieces of cloth, remove the oil and leave the 
bore clean and dry. If the rifle is very dirty, use a wet piece 
of cloth first, then a dry piece, then an oiled piece, then a dry 
piece, leaving the bore clean and dry. 

(b) If the rifle has been fired: It should be cleaned as 
soon after firing as practicable. 

(1) The prescribed method: The Ordnance Department 
prescribes this method: “If provided with a cleaning rod, 
insert in the chamber a cartridge shell, the front end of 
which has been filled with a wooden plug, and close the 
bolt; clean the bore with rags saturated with soda water, or 
if that is not obtainable, with clear water; wipe thoroughly 
dry with clean rags; remove the bolt and cartridge shell; 
clean and dry the chamber, from the rear, in the same 
manner; finally oil both chamber and bore with cosmoline, 
leaving a light coating. If, however, a cleaning rod is not 
at hand, the‘barrel should be cleaned as thoroughly as pos¬ 
sible by means of the thong brush and rags, and oiled as 
above.’’ The rag is run from the breech to the muzzle. 
The Firing Manual prescribes that a riflle should not be 
cleaned from the muzzle but should be cleaned from the 
breech, and this manual authorizes the use of No. 9 Powder 
Solvent. This solvent is the best thing to use for dissolving 
powder fouling. 

(2) Another method: Remove the bolt; invert the rifle as 
described in (a); using pieces of rag wet in a solution of 
water and soda and squeezed out in the hand, insert a piece 
of rag into the bore from the breech end of the rifle, using 
a long brass cleaning rod and, being very careful ‘that no 
water runs into mechanism, run the rag up and down the 
whole length of the bore; repeat as often as necessary; dry 
and oil as explained in (1). 



146 


CAEE OF ARMS AND EQUIPMENT 


Or a solution of soda and water may be placed in a 
basin, the muzzle of the rifle dipped into the solution and 
retained there while the solution is alternately sucked up 
into the bore and forced out by means of a rag on the end 
of a long brass cleaning rod inserted into the bore from the 
chamber end of the rifle barrel. If this is done extreme 
care must be taken that the rag is not drawn back too far 
and water forced into mechanism. The rifle is then dried and 
oiled as explained in (a). 

Note: Do not get soda water or cosmic oil into the breech 
mechanism. 

(3) If the rifle has become metal fouled: The Ordnance 
Department supplies the ingredients for making up a metal 
fouling solution. Enough of this solution for 20 rifles con¬ 
sists of 

2 medium heaping spoonfuls Ammonium persulphate. 

1 medium heaping spoonful Ammonium carbonate. 

54 of a pint Ammonia, 28 per cent or 12 spoonfuls. 
of a pint Water or 8 spoonfuls. 

Note: The spoon used is the spoon issued with the mess 
Idt. 

Mix the solution as follows: Pulverize and mix the am¬ 
monium persulphate and ammonium carbonate, then add the 
ammonia and water, stirring thoroughly; let stand for one 
hour, when it will be ready for use. 

The solution having been prepared, plug the bore of the 
rifle at the breech as explained in (2), or by using a cork; 
All the bore with the fouling solution, leave for 30 minutes; 
remove bore plugs and solution, being careful not to get any 
or the solution in mechanism as it will cause rust; clean, 
dry and oil the bore as explained in (a). Great care must 
be used in using this solution. The solution may be used 
twice and should be used within 30 days. 

499. Other Metal Parts: 

Clean and oil all other metal parts with cosmoline.* The parts 
which usually rust and are not noticed are the following: 

Butt swivel, plate, pin, screws. 

Front sight screw. 

Firing pin knob. 

Floor plate. 

Lower band, spring, swivel, screw. 

Rear sight, leaf, movable base, windage knob, screws. 

Stacking swivel, screw. 

Trigger, trigger guard, screws. 


CARE OF ARMS AND EQUIPMENT 


147 


All screw heads should be cleaned with a pointed stick and oil. 

500. Bayonet and Scabbard: 

Should be cleaned with cosmic oil or cosmoline only. The 
scabbard and metal parts about the handle need constant watch¬ 
ing, they are very liable to become rusty and not be noticed. 

501. How to Clean a Pistol: 

In general, the method is the same as for the rifle, except 
that it may be hard to get at the bore from the breech. JPirst 
clean the outside of the barrel, trigger and trigger guard; 
remove the magazine; open the chamber and lock it open; 
clean the bore; with a sharp stick clean all screw heads, crevices, 
etc.; dry and oil all parts; close the chamber; insert the 
magazine. Or take it apart,^ cleaning each part separately. 

Rules Concerning the Rifle 

502. Keep all cams oiled with sperm oil. 

Keep rifles well oiled with cosmoline when stored. 

• Oil rifles every day when in the field. 

Never lay rifles down on the ground; stack them, rest them 
against something or lay them on clothing or bedding. 

Never remove the rear sight base and front sight stud from 
the barrel. 

Never unscrew the barrel from the receiver. 

Never remove the stock except by an order from an ofiicer, 
and this order should only be given to selected and instructed 
men. 

In case of a misfire pause an instant before drawing the bolt 
back, the cartridge may go off. 

Never point a rifle at another man, remember that it is always 
the gun that is “unloaded’' or that is “locked” that kills and 
wounds. 

Clean rifles from the breech end, never from the muzzle. 

Data Concerning the Rifle 

503. Ball cartridges are packed in bandoleers, 60 to a bando¬ 
leer. 

A box of rifle cartridges contains 20 bandoleers, or 1,200 
cartridges; it weighs 112 pounds; dimensions are 34.5x9.5x8.27 
inches. 


148 


CAEE OF AEMS AND EQUIPMENT 


504. Color bands around ammunition boxes are as follows: 


Ball cartridges .Eed. 

Blank cartridges .Blue. 

Dummy cartridges .Green. 

Gallery cartridges .Brown. 

Guard cartridges .Orange. 


505. The muzzle'velocity of the rifle is 2,700 feet per second; 
this is measured over a distance of 50 feet. 

Length complete is 43.412 inches. 

Weight of the rifle is 8.69 pounds. 

Weight of the bayonet is 1 pound. 

The point blank danger space of the rifle is, when firing 
standing, 407 yards; when firing kneeling, 324.6 yards; and 
when firing sitting, 227 yards. 


Field Guns 

506. After firing, the bore of the gun should be cleaned to 
remove the residuum of smokeless powder; it is then oiled. In 
cleaning, wash the bore with a solution made by dissolving 
% pound of sal soda in one gallon of boiling water. 

■ After washing with the soda solution wipe perfectly dry, then 
oil the bore with a thin coating of light slushing oil provided 
by the Ordnance Department for this purpose, using a slush 
brush. 

The breech mechanism should be kept clean and well oiled. 
It should be dismounted from time to time for examination, and 
oiled when necessary. In the 1902 gun, the firing pin should 
alwaj^s be uncocked when the gun is not in use, as this relieves 
the strain on the firing pin spring. 

The spare parts carried in the trail box on the battery wagon 
should be well coated with heavy cosmic oil and each piece then 
wrapped in paper to prevent the oil from rubbing off. 

General orders from the War Department give instructions 
relative t^ making repairs to Field Batteries and furnishing 
ordnance stores and supplies for batteries. General Orders 
from the War Department also give instructions relative to 
iral'irg repairs and for the care of delicate instruments such 
as sights, telescopes, etc. 







CAKE OF ARMS AND EQUIPMENT 


149 


CARE OF EQUIPMENTS 

Haversacks, Webb Belts, etc. 

507. Haversacks, canteen covers, webb belts, etc., may usually 
be cleaned of mud and dust by means of a very stiff nail brush 
or scrubbing brush being used to brush out the dirt and dust; 
no water is used for this purpose. 

When it is necessary to wash these articles, use H. & H. soap, 
cold water, and a stiff nail or scrubbing brush. Soap and water 
usually bleaches these articles of equipment. 

Grease stains may be removed by placing a piece of blotting 
paper over the spot and placing a hot iron on the blotter. 

In case the old khaki colored equipment is issued this may 
be cleaned as above and khaki bianco used to bring the articles 
back to the original color. Khald bianco may usually be pur¬ 
chased at any drug store. 

Brass Trimmings 

508. All br-ass trimmings may be polished with Putz Pomade, 
Whiting, or Bar Keepers’ Friend. The last is the best metal 
polish known to the authors. 

Bronze trimmings must not be polished. 

Leather Equipments 

509. If leather is not properly cared for it soon becomes hard 
and will crack and break. Leather should never be washed 
with water but should be cleaned with a soapy lather. It should 
never be dried in the sun, but in the shade. Too much oil on 
leather darkens it. Paragraph 293 Army Regulations forbids 
the use of any dressing or polishing material on leather accouter¬ 
ments or equipments of the soldier, the horse equipments of 
cavalry, or the artillery harness, except the preparations supplied 
by the Ordinance Department for that purpose. 

510. To Clean: 

Equipments should be cleaned by means of a sponge and a 
lather of castile soap and warm water, using a comparatively 
dry lather rather than a wet one. Dry leather in the shade, and 
when nearly dry, lather again with Crown soap and warm water. 


150 


CARE OF ARMS AND EQUIPMENT 


hand-rubbing until dry. If the leather is very hard and brittle 
a little neat’s-foot oil should be rubbed into it after it has been 
washed with the lather of castile soap and while it is still damp; 
then, when dry, relather it with Crown soap and warm water 
and hand rub dry. Frank Miller’s harness dressing may be 
used instead of castile soap. 

511. To Polish: 

If a polish is desired first clean and dry the leather, then 
apply a thin coat of the russet leather dressing issued by the 
Ordnance Department. 


Harness 

512. Russet: 

The care of russet leather harness does not differ from the 
care of russet leather equipments given in the foregoing para¬ 
graphs. 

513. Black: 

Using a wet lather of castile soap and warm water, thoroughly 
clean tlie harness. Wipe with a dry rag. Now sponge with a 
thick lather of harness soap and warm water until the leather 
is perfectly clean. Wipe oft' the dirty lather and recoat the 
harness with a very thick lather of harness soap and warm 
water and allow it to dry on the leather without further rubbing. 
After the lather has been absorbed and the leather is dry put 
on a light coat of harness dressing by using a perfectly dry 
sponge, touching the harness lightly, just enough to spread the 
dressing. Keep the harness dressing in an air-tight package 
when not in use. 

When Jiarness is hard and has not been cleaned for a long 
time first clean as above, mix teaspoonful of lampblack in 
1 pint of lukewarm neat’s-foot oil, stirring the mixture until 
it has a glassy appearance. Apply the mixture with a sponge, 
rub it in well, lay harness aside for 48 hours if possible, then 
apply harness dressing as above described. 


CHAPTER XII 


CARE OF ANIMALS 

(Taken largely from an excellent paper on the subject by a stu¬ 
dent of the Service Schools, Fort Leavenworth, 1912.) 

General Remarks 

514. Abuse of Animals: 

While many men do not actually abuse their animals by 
maltreatment they do so by thoughtlessness, lack of knowledge, 
and personal selfishness and laziness. Organization commanders 
and Supply Officers must be constantly on the watch to see that 
animals are properly fed, watered, groomed, salted, sheltered, 
and shod; that sick animals are attended to; that saddles, 
bridles, and harness are properly fitted. 

Mules give an indication that they are Aery tired when they 
fail to flop their ears while pulling a load. It may be relied • 
upon that a team of mules pulling a load and constantly flopping 
their ears is in good condition. 

Notice the remarks under ‘‘Sore Backs’’ in this chapter. 

515. Picket Line: 

A picket line should be established in all eases when ])racti- 
cable and should be as long as possible. A ground rope is not 
recommended unless the animals are familiar with it; if not 
familiar, rope burns and loss of shoes wiii result. A high rope 
should be used. This rope should be 4 feet off the ground at 
sag. Animals should be tied to a high rope AAuth sufficient halter 
strap length to enable them to feed and lie doAvn Avith ease. 

The ground for the picket line should be selected with care. 
It should not become soggy and excessively muddy in event of 
rain. If it contains underbrush this must be cleared off, not 
merely by chopping off the brush and leaAung the stumps but 
by chopping out the stumps some inches below the surface of 
the ground, in order that the animals may lie down Avith com¬ 
fort. Rocky ground should not be selected if possible to avoid 
it. All stones, weeds, rubbish, etc., must be raked off a picket 
line and the ground left smooth and bare. The ground should be 


]52 


CARE OF ANIMALS 


raised and ditched for drainage. No animal should ever be tied 
to a picket line until the saddle and bridle have been removed. 

516. Grooming: 

Animals should be groomed twice each day in camp and at 
least once each day on the march after the completion of the 
march. 

The animal is usually groomed first on the near side then on 
the off side with a currycomb applied gently to loosen the scurf 
and matted hair. This is then repeated with a horse brush, 
rubbing in the direction of the hair, the brush being cleaned 
by means of the currycomb after every few strokes. After the 
animal has been brushed it is rubbed and dusted off with a 
grooming cloth—eyes, ears, nostrils and dock being wiped with 
the cloth. A currycomb is never used on the mane and tail, the 
brush and fingers being used. In camp, grooming should be 
done at morning and evening stables, while the animals are 
feeding. 

While an animal is being groomed it should be examined for 
cuts, bruises, saddle harness, and cincha sores, etc. If any man 
suspects his animal of being sick he should call the attention of 
the First Sergeant to it. Grooming, as well as feeding, should 
always be under the supervision of an officer. Immediately 
after grooming at the end of a march each animal is then hand 
rubbed for at least thirty minutes, ten minutes being spent on 
the legs. If it is feeding time feed grain while grooming. 
After grain is eaten feed hay. 

517. Feeding: 

The daily allowance of forage is. 

Horse, 12 pounds of grain and 14 pounds of hay. 

Horse, field artillery, 1300 lbs. or over, 14 pounds of grain and 
17 pounds of hay. 

Mule, 9 pounds of grain and 14 pounds of hay. 

The allowance of bedding is pounds of straw (or hay) per 
day. Substitutions allowed in the field on computed value of 
forage ration. 

The allowance of salt per animal is ^ ounces of salt; this 
may be increased by the commanding officer when necessary to 
6/15 ounce. 

The allowance of vinegar for cleaning feed boxes is 1/10 gill. 

It is not necessary to feed all animals the full allowance of 


CAKE OF ANIMALS 


153 


grain. Each animal should be watched while eating and should 
be fed accordingly. The full allowance of hay should always 
1 be fed; if it is of good quality it will always be eaten. Never 
feed an animal grain when the animal is tired, hot, or excited. 
Supply Officers should see that feed boxes are clean and free 
from stale grain. Feed boxes should be washed once a week 
with vinegar furnished for the purpose. 

A small handful of salt should be mixed with the grain in 
each feed box or nose bag every Saturday morning, it may be 
fed twice a week by using half of this amount. If an animal 
continually fails to eat all of his grain cut down the allowance, 
unless he shows signs of losing flesh; in that case watch him 
carefully and examine his mouth for lampas and if he be 
found to be suffering from this soak his grain in warm water 
until soft. When changing grain as from oats to barley or corn 
cut down this portion of the forage allowance, returning 
gradually to full feed in about 5 days. Feed more hay during 
this period. 

Three feedings a day should be the rule when practicable, 
usually at 5:30 A. M., 11:30 A. M., and 4:30 P. M. Never feed 
less tiian twice a day, morning and evening, except for pack 
I animals. On the march always feed so as to allow hours 
' before marching; in camp, when practicable, allow 2 hours. 

Methods of feeding differ. Usually the stable guard feeds 
1 hay and the men of the organization feed grain; the stable 
guard may feed both in the morning, the men feeding grain in 
the evening and the stable guard feeding hay in the evening 
I when “stables’^ have been completed. Grain should always be 
' fed before feeding hay. A mule will eat musty grain and hay 
but a horse will not; be careful not to feed musty forage to 
j either. 

Note: A heaping cupful of oats equals 1 lb. of oats. 

Pressed hay weighs about 11 pounds per cubic foot. 

518. Watering: 

In camp: Ordinarily twice a day, 2 hours after morning 
stables and about 4 P. M. In hot weather 3 times a day, once 
during the middle of the day. 

On the march: Whenever a good opportunity presents itself 
and the animal shows an inclination to drink. 




]54 


CARE OF ANIMALS 


At the conclusion of the march do not water until the animal 
has been unsaddled, rubbed dry, and has rested half an hour. 
This is especially necessary if he is much fagged or if the 
weather is hot. 

Animals should be watered from a trough when one is avail¬ 
able. A portable canvas trough is easy to make and to trans¬ 
port in the field and is recommended for all mounted organiza¬ 
tions. Animals must be watered quietly and without con¬ 
fusion or haste. Do not let an animal drink much water when 
overheated. A moderate amount of water will not hurt an 
animal, no matter how warm he may be, provided the journey is 
to be immediately continued. Never make a dry camp, always 
march to water. 

519. Salt: 

All animals need salt. The allowance of 2 ounces per week 
per animal is sufficient to allow a handful to each animal every 
ten days; however it is believed to be better to set a certain 
day each week on which salt is to be fed. It is better to feed 
twice a week, dividing the allowance; it should; be put in the 
feed box or nose bag. Some organization commanders feed 
salt daily. . 

520. Vinegar: 

The allowance of 1/10 of a gill of vinegar per day per animal 
permits the feed boxes to be sponged out with vinegar once a 
week. This should be done. 

521. Bitting: 

There are 2 kinds of bits supplied by the Government—the 
snaffle and the standard Army curb. A combination of the two, 
or the ^‘bit and bridoon’ Vis the ideal mouth gear, but their 
combination involves the use of four reins instead of two, 
and it requires a considerable amount of training to produce 
desirable results. 

Only to those commanders who have time and opportunity to 
thoroughly instruct both men and horses is this form of bitting 
recommended. Curb bits should not be issued to green men, 
nor should they be used on young horses or those that are not 
used to such b,its; the horses should first be made leg and rein 
wise and the men should be thoroughly familiar with all of the 
aids and should acquire a light hand before the curb bits are 
employed. 

/ 


CARE OF ANIMALS 


155 


Bits should be carefully fitted to the horse’s mouth and care 
should be taken that a bridle fitted for one horse is not care¬ 
lessly used on another without readjusting. Let morning in¬ 
spection include ‘‘bit adjustment”. Unless careful attention 
is given to this subject it will be found that in short time very 
few bridles in the command are properly fitted and adjusted. 
This is a result of many causes, as the stretching of headstalls, 
exchanging of equipment, “opinions” of the men, etc. It 
therefore requires the constant personal attention of organiza¬ 
tion commanders to prevent this evil, which results in a lot of 
unruly horses if not corrected. 

The width of the bit should be sufficient to allow the mouth 
to be enclosed between the cheek pieces without cramping the 
lips, and no wider. By means of the adjustable cheek straps 
the bit should be raised to the corners of the moutJi without 
pressure, but in all cases high enough to prevent contact with 
the tusks. 

The curb chain should lie smoothly in the chin groove and 
should be of such length as to freely admit of the insertion of 
three fingers between the curb and the jaw. It should not be 
so loose as to allow the bit to “fall through”. 

522. Saddling: 

The manner of putting a saddle on a horse’s back, though 
simple, is important. 

An ideal saddle is one that can be placed in such a position 
that when the rider is in it the maximum weight will be over 
the center of motion, which is near the fifteenth vertebra. 
However, this is not always possible and the saddle must be 
placed with reference to a proper relation between the front end 
of the side bars and the point of the shoulder blade when in 
motion, i. e., the shoulder blade should not work backwards 
against the end of the side bars. Roughly, the width of three 
fingers should be allowed between the end of the side bar and 
the shoulder. 

In saddling it should be remembered that the cinch passes 
directly around that part of the chest containing the lungs and 
if drawn too tight is painful, injurious, and materially reduces 
the' endurance of the animal. When being saddled some horses 
will swell themselves up or distend their lungs so that when the 
operation of saddling is over they- can relax and thus loosen 



15(5 


CASE OF ANIMALS 


the cinch. Self-preservation has taught them this, but the in-^ 
experienced horseman ascribes it to a vexatious vice, and ■ 
cinches tighter each day. This disposition on the part of the 
men should be strenuously corrected. 

The Cavalry Drill Eegulations prescribe that troops be halted 
after the first ten minutes march to allow the men to relieve 
themselves and to adjust saddles. 

It is important in saddling to heep the blankets smooth and , 
in place. Simply because a horse is properly saddled in the 1 
beginning is no reason for expecting the saddle to remain in ] 
place. In putting on the blanket, it should be placed forward i 
of its jDroper position and slid backwards until in place. This 
will smooth out the hair and tend to prevent chafing. Blankets 
should be kept clean, soft, and as dry as possible. If they are 
allowed tq become caked with perspiration, hair, and grit, as 
is often seen, sore backs are sure to follow. After thoroughly 
drying the blanket it should be rubbed thoroughly and vigor¬ 
ously between the knuckles, brushed well with a horse brush and 
beaten well with pliable weeds or switches. On removing the 
blanket from the horse it should be folded with the wet side 
out and kept out of the dust. 

Should sore backs develop in spite of efforts the blanket 
must be folded so as to take the pressure from the affected parts; 
it is preferable to lay the horse off. Eule: Keep blankets 
clean, smooth, and dry. 'Keep saddles and blankets in proper 
positions by frequent adjustment. Cinch snugly but not too 
tightly. 

523. Marches: 

See Chapter VIII, Practice Marches. 

SPECIAL EEMAEKS 
Saddle Animals 

524. Horses: 

Height, weight, age: 

The height of the service saddle horse should be between 15 
and 15% hands. 

The weight should be between 950 and 1,100 pounds. 

The age when purchased should be between 5 and 8 years, 
but it is not an essential feature providing the horse is sound. 
Very young horses and those of considerable age will break 
down under hard field service. 


CARE OF ANIMALS 


157 


Characteristics: 

Horses have less intelligence than mules. 

They are not as liable to drown as mules. 

They will not eat musty forage nor dirty forage. 

If they are caught in the picket line they will kick and 
plunge and are liable to break their legs. 

If they are mired in the mud or quick sand they will struggle 
and plunge out. 

525. Mules: 

Same as for Pack Mules. 

Draft Animals 

526. Horses: 

Same general data as given for saddle horses except that 
height should be between 15% and 16 hands. Weight should 
be between 1,150 and 1,400 pounds. 

They will wear themselves out on loads that mules will 
buckle down into the harness to and pull steadily without tiring 
themselves. 

527. Mules: 

Height, weight, age: 

Height, wheel, 15% to 16% hands, 
lead, 15% to 15% hands. 

Weight, wheel, 1,150 to 1,250 pounds.' 
lead, 1,050 to 1,150 pounds. 

Age, 3 to 7 years when purchased. 

Characteristics: 

Have more intelligence than a horse. 

Are liable to drown if they get their heads under water. 

Will eat musty forage. 

If caught in the harness or a rope will ordinarily stand 

still and not injure themselves. , 

If mired in the mud or quicksand will give up at once. 

Will settle into the harness and pull a heavy load. 

Pack Mules 

528. Height, weight, age: 

The height of a pack mule should be between 14.1 and 15 
hands. 

The weight should be between 950 and 1,025 pounds. 

The age should be between 4 and 6 years when admitted to 
the pack train. 


158 


CARE OF ANIMALS 


529. Characteristics: 

Same general characteristics as given for a draft mule. 

When pack and rigging are removed they enjoy a roll. This 
is good for them and should be allowed; they may be groomed 
after this. 

Under ordinary conditions a pack mule will carry a load of 
250 pounds; will travel from 20 to 25 miles per day at a rate 
of from 4% to 5 miles per hour. If in the pack train they 
should not be led. It can do the above without grain or hay 
if good grazing is available. For a forced march the loads 
should be reduced to 200 pounds. In mountainous country a 
mule with a 250 pound load can make about 15 miles per day. 

Some mules will be found able to carry more than others; 
they should be watched carefully and the loads distributed 
accordingly. 

530. Pack saddles and rigging: 

Pack saddles must be adjusted to the mule very carefully in 
order that he will not get a sore back; this is most important, 
for when he has a sore back he is not able to carry a load and 
his usefulness is gone. 

Care must be exercised in putting the saddle on the mule to 
see that the blanket is smooth, and it must be clean. The load 
must be adjusted so that it is equally divided between the two 
sides; this can be done by lifting up the packs and judging the 
weight. 

Common Diseases and Treatment 

531. The normal pulse of a healthy horse is from 34 to 38. 

The normal temperature is 99 F. 

Animals should not be given too much medicine, as it is 
detrimental. 

532. Cold: 

Symptoms: Snorting cough, loss of appetite, dull eye, rough 
coat, discharge from nostrils. 

Treatment: Give plenty of water, feed hay and bran mashes; 
steam the head by holding it over a bucket of hot water con¬ 
taining a couple of ounces of creolin or carbolic acid, stir gently 
with a wisp of hay; if feverish, give 1 or 2 drams of nitrate of 
potassa daily for 3 days; if constipated use injection of warm 
soapy water. For sore throat give 1 gram nitrate or chlorate of 
potassium in drinking water 3 times a day; apply liniment of 
2 parts linseed oil 1 part turpentine 1 part solution of ammonia, 
well shaken, to the outside of the throat and rub it in. 


CARE OF ANIMALS 


150 


533. Lung Fever: 

Symptoms: Fits of shivering; cold extremities and ears; un¬ 
easy and fretful; pulse about 80; temperature 103 F, to 106 F.; 
stands with fore legs well apart; never lies down, or^ if they 
do they get right up again. 

Treatment: Call a veterinarian. Entire rest; laxative food; 
blankets; flannel bandages; fresh air but out of draughts; 
apply blankets wrung out in hot water to both sides of the 
chest and cover with dry cloths, then dry well and rub well 
with liniment of linseed oil and ammonia. 

534. Spasmodic Colic: 

Symptoms: Intermittent pain in intestines, as indicated by 
animal looking anxiously at flanks. As pain increases animal 
kicks his belly; lies down and gets up frequently; hard, angular 
dung pellets may be passed. Extremities and coat normal. 

Treatment: Drench of 1 pint raw linseed oil, 1 dram can¬ 
nabis indica, and 1 dram of nitrous ether. If a light case give 
1 ounce sulphuric ether, 1 ounce tincture of opium, and 1 dram 
powdered ginger in cold water. An injection of warm soapy 
water may help. Passage of urine is a favorable sign. If not 
relieved repeat drench at intervals of 1 hour. 

535. Flatulent Colic: 

Symptoms: Belly distended and resonant on percussion; 
pain seems to be constant; perhaps delirium; unsteadiness on 
feet; cold extremities. 

Treatment: Call a veterinarian. Drench of 2 ounces bicar¬ 
bonate of soda, 2 ounces sulphuric ether, 2 ounces tincture of 
opium dissolved in cold water. If not relieved, repeat the 
drench at intervals of 1 hour. 

536. Constipation: 

Symptoms: Coat rough; extremities swollen; belly distended; 
loss of appetite; animal strains in passing faeces, which is 
usually small, dry, and hard; usually no sign of pain. 

Treatment: Laxative food; injection of tepid water and 
sweet oil twice a day for a few days. In prolonged cases, give 
a good purgative. 

537. Diarrhoea: 

Symptoms: Watery faeces. 

Treatment: Give drench of pint raw linseed oil; also an 
infusion of gentian, 1 ounce, and 2 ounces of opium. Feed 
dry food. 


160 


CARE OF ANIMALS 


Other remedies: Tannic acid, prepared chalk, powdered 
opium. 

538. Chronic Indigestion: 

Symptoms: Loss of appetite; constipation alternating with 
looseness of bowels; passage of whole grain, impacted masses 
of hay, and much wind. Loss of flesh, sldn dry and tight; 
frequent yawning and turning outward the upper lip; colicky 
pains sometimes. 

Treatment: Examine teeth and correct any undue sharpness 
or irregularity, or remove decayed ones. Give good food with 
regularity. If horse bolts his food spread it out and make him 
eat slowly. Regular exercise. 

539. Glanders: 

Symptoms: Bleeding from the nose; chronic cough; swelling 
of hind legs, which are hot and painful to the touch. Rarely 
any fever; if present, suspect acute glanders and beware of 
contagion. 

Treatment: Isolate the animal and call a veterinarian for 
benefit of his diagnosis. There is no cure, the horse must be 
shot to prevent contagion. 

540. Lampas: 

Symptoms: A trifling ailment. Inflamed and swollen ridges 
of the mouth; sore palate, which prevents eating for a few days. 
Feverish symptoms. 

Treatment: Feed wet bran and other soft food. Do not 
burn palate with a hot iron as is sometimes done. 

541. Sunstroke: 

Symptoms: Animal suddenly stops, drops his head, begins 
to stagger, breathes with a loud noise; sweats; pulse slow; 
temperature high. 

Treatment: Call a veterinarian. Applications of ice or ice 
water on the head; cold spray over the body with a hose; cold 
injection into rectum; placed in the shade and kept cool and 
quiet. Stimulants may be necessary. 

542. Heat Stroke: 

Symptoms: Requires urging for some time previous to ap¬ 
pearance of any other symptom; does not perspire when he 
should; hurried breathing; watery and bloodshot eyes; nostrils 


VAZE OF ANIMATS 161 

distended and very red, gradual!}^ becoming purple; pulse rapid 
but weak. 

Treatment: Same as for sunstroke. 

543. Thumps: 

Symptoms: Severe shocks, accompanied by dull thumping 

sound, may be heard in left side and flank. Quick, jerky ex¬ 
piration. 

Cause—over exertion. 

Treatment: Absolute quiet; drench of 2 ounces aromatic 
spirits of ammonia in a pint of water; or 2 ounces sweet spirits 
of niter and 2 drams fluid extract belladonna in 1 pint of water. 
If necessary repeat either dose in 1 hour. 

544. Lameness: 

Suspect a picked up nail or stone or a punctured frog. 

Treatment: Remove the shoe. If this is done and does not 
remedy the lameness, call a veterinarian. 

545. Sore Backs: 

Treatment: Fold or cut the saddle blanket so that no pres¬ 
sure is brought to bear on the sore. For pack animals alter 
the stuffing of the aparejo. Apply salt and water if there is 
onl}’- swelling; if irritation is not removed and there is evidence 
of suppuration apply poultices of linseed meal mixed with boiling 
water and sweet oil stirred in afterwards. If lancing becomes 
necessary call a veterinarian. 

In warm weather the woolen blanket produces much heat and 
care should be taken to cool the horse off before exposing the 
back. This will tend to reduce swelling arising from ill fitting 
saddles. 

If the skin has been rubbed off and a raw spot formed it 
should be treated with eosmoline or carbolized oil. The ‘‘white 
lotion” composed of 1 ounce sulphate of zinc, 1 ounce acetate 
of lead, I quart of water is a valuable dressing for sore backs. 
Massage treatment is beneficial. 

546. Cuts and Lacerations: 

Treatment: Gently clean with a soft sponge and castile or 
carbolic soap and hot water, then apply an antiseptic wash. 
Bandage so as to keep the dirt and flies out of the wound and 
then leave it alone. Tf the cut is sufficiently severe to require 
stitches call a veterinarian. 



CHAPTER XIII 


PAY OF TROOPS 

547. One of the most important things pertaining to field 
service is the payment of troops. In order that payment may 
be made without delay the Pay Rolls must be made out properly. 

548. The War Department publishes the regulations govern¬ 
ing the qualifications necessary for enlisted men to receive pay 
in orders, bulletins, and circulars. These regulations must be 
complied with before i)ayment will be made on the rolls. 

Precautions Before Coming to Camp 

549. Bring with you to camp all orders affecting your or¬ 
ganization in any way, and any and all letters authorizing any¬ 
thing affecting your organization or any member of it. Bring 
too much rather than not enough. Bring all data (service records 
or enlistment blanks) showing the dates of enlistment of 
members of your organization and such information as you have 
regarding the dates of appointment of officers, and non-com¬ 
missioned officers. Bring a list of your entire organization 
whether they all attend the camp or not. 

550. Bring your pay rolls if same are furnished you before 
leaving for camp. Make out one copy en route, if possible; if not 
completed before arrival at camp this roll should be completed 
immediately after arrival and held until ordered turned in. Do 
not make out other rolls until the one turned in has been re¬ 
turned to you and you have been notified that it is correct. 

Information Pertaining to Pay Rolls 

551. Signatures on pay rolls in receipt of pay must be genuine 
signatures, no man is permitted to sign for another, nor may an 
officer sign the name of one of his men who may be absent from 
the pay table. 

552. If officers or men were ordered to camp in advance of 
the period of the encampment or held there subsequent thereto 
the authority in each instance must accompany the roll. In 
general, any special authority that may be issued to an organiza¬ 
tion that may in any way affect the pay of any member thereof 


PAY OF TROOPS 


16 b 


must accompany the roll; it is not suflficient to merely make a 
notation of the roll of the authority in question, 

553. Fines imposed by Summary Court for the dereliction 
of duty should be entered on the pay rolls. 

554. Everything which in any way affects the pay of any 
officer or enlisted man must be noted on the pay roll opposite 
that person’s name in the “Remark” column. As many lines 
as may be necessary to avoid crowding will be taken after each 
name, and only one line of written or typewritten matter will 
be placed on one ruled line. 

555. There is no reason why organization commanders should 
not be able to submit correct rolls to the officer making the 
j)ayment providing the instructions contained herein are carefully 
followed. Before making out the roll the instructions herein 
should be carefully read and understood, then proceed with the 
preparation of the roll and follow these instructions. 

556. In general in every instance where any member of the 
organization claims pay in excess of the base pay of his grade 
for the actual number of days authorized for the encampment, 
or when such member has been at the encampment longer than 
the time authorized by the War Department, or in cases where 
it is probable his right to pay may be questioned by the officer 
making payment, a notation must be made in column 4 referring 
to some competent authority for such payment and a copy of 
this authority should be submitted when the roll is submitted; 
it will undoubtedly be called for and payment will undoubtedly 
be refused if the organization commander cannot show such 
authority. 

557. The names of all officers and enlisted men belonging to 
the organization will be entered on the pay rolls whether they 
are present or absent. 

558. Pay rolls will be made out in triplicate. Two of the 
three copies (one being the signed roll) will be furnished the 
disbursing officer and the third properly filled in will be retained 
by the organization. 

559. Organizations are paid on War Department Forms 
No. 367-367a or 366-366a. A pay roll is made up of one form 
367 or 366 and as many forms 367a or 366a as may be necessary, 
fastened together along the indicated edge by sewing or by 




164 


PAY OF TEOOPS 


means of a stapling machine or other permanent fastening, but 
not by means of glue or mucilage. 

Pay Roll Abbreviations 

560. Officers should familiarize themselves with the following 
authorized abbreviations which will be used in the preparation of 
pay rolls and under no circumstances will any others be used. 

BRANCHES OF THE SERVICE MONTHS 


Cavalry—Cav. 

Coast Artillery—CA. 

Dental Corps-—DC. 

Engineers—Engrs. 

Field Artillery,—FA. 

Hospital Corps—HC. 

Infantry—Inf. 

Medical Corps—MC. 

Medical Reserve Corps—MRC. 
Ordnance Department—Ord Dept. 
Quartermaster Corps-—QMC. 

Signal Corps—Sig Cps. 

DEPARTMENTS, ETC. 
Eastern Department—E Dept. 
Central Department—C Dept. 
Hawaiian Department—H Dept. 
Southern Depai'tment—S Dent. 
Western Department—-West Dept. 
War Department—WD. 

Coast Defenses—C Def. 

District—Dist. 

Divisions—Div. 

GRADES, ETC. 

Company 
Artificer—Art. 

Chief Mechanic—Ch Mec. 

Cook—Ck. 

Corporal—Corp. 

Farrier—Far. 

First Sergeant—1st Sgt. 

Horseshoer—Hs. 

Mechanic—Mec. 

Mess Sergeant—Mess Sgt. 

Musician—Mus. 

Private—Pvt. 

Quartermaster Sergeant—QM Sgt. 
Sergeant—Sgt. 

Sergeant Major—Sgt Maj. 

Stable Sergeant—Stab Sgt. 
Trumpeter—Trum. 

Wagoner—Wag. 


January—Jan. 

February—Feb. 

March—Mch. 

April—Apr. 

August—Aug. 

September—Sep. 

October—-Oct. 

N ovember—N ov. 

December—Dec. 

ORDERS 

Battery Orders—O. 

Company Orders—O. 

Current Series—cs. 

Field Orders—FO. 

General Orders—GO. 

General Orders, Coast Defenses— 
GO C Def. 

Regimental Orders—RO. 

Special Orders-—SO. 

Special Orders, Coast Defenses— 
SO C Def. 

Troop Orders—O. 

Verbal Orders, Batterv Comman¬ 
der—VOBC. 

Verbal Orders, Companv Comman¬ 
der—VOCC. 

Verbal Orders. Regimental Com¬ 
mander—VORC. 

Verbal Orders, Troop Commander— 
VOTC. 

ORGANIZATIONS 
Battalion—Bn. 

Battalion (Squadron) - Non-commis¬ 
sioned Staff—Bn (Sq) NCS. 
Battery—Btry. 

Company—Co. 

Machine Gun Companv-—MGCo. 
Non-commissioned Staff—NCS. 
Non-commissioned Staff, Coast Artil¬ 
lery—NCSCA. 

Regiment—Regt. 


PAY OF TKOOPS 


165 


Regimental Non-commissioned 

Staff—RNCS. 

Squadron—Sq. 

Troop—Tr. 

RATTALIOX, SQUADRON, AND 
REGIMENTAL 

Battalion (Squadron) Quartermas¬ 
ter Sergeant—Bn (Sq) Qm Sgt. 
Battalion (Squadron) Sergeant 
Major—Bn (Sq) Sgt Maj. 

Chief Musician—Ch Mus. 

Chief Trumpeter—Ch Trum. 

Color Sergeant—Col Sgt. 

Drum Major—Dm Maj. 

Principal Musician—Prin Mus. 
Regimental Commissary Sergeant— 
Regt Com Sgt. 

Regimental Quartermaster Ser¬ 
geant—Regt Com Sgt. 

Regimental Sergeant Major—Regt 
Sgt Maj. 

MISCELLANEOUS 
Casemate Electrician—Cm Elec. 
Chief Loader—Ch Load. 

Chief Planter—Ch Plan. 

Engineer—Engr. 

First-class Electrician Sergeant— 
Id Elec Sgt. 

Fireman—Fm. 

First-class Gunner—Icl Gun. 
First-class Sergeant—Icl Sgt. 

Gun Commander—Gn Comdr. 

Gun Pointer—Gn Ptr. 

Junior Sergeant Major—Jr Sgt Maj. 
Master Electrician—Mr Elec. 

Master Gunner—Mr Gun. 

Master Signal Electrician—Mr Sig 
Elec. 

Observer, first class—Ohs Icl. 
Observer, second class—Obs 2cl. 
Plotter—Plot. 

Second-class Electrician Sergeant— 
2cl Elec Sgt. 

Second-class Gunner—2cl Gun. 
Senior Sergeant Major—Sr Sgt Maj. 
Sergeant, first class—Sgt Icl. 

STATES 
Alabama—Ala. 

Arizona—Ariz. 

Arkansas—Ark. 

California—Cal. 


Colorado—Colo. 

Connecticut—Conn. 

Delaware—Del. 

District of Columbia—D. C. 

Florida—Fla. 

Georgia—Ga. 

Illinois—Ill. 

Indiana—Ind. 

Kansas—Kans. 

Kentucky—Ky. 

Louisiana—La. 

Maine—Me. 

Maryland—Md. 

Massachusetts—Mass. 

Michigan—Mich. 

Minnesota—Minn. 

Mississippi—Miss. 

Missouri—Mo. 

Montana—Mont. 

Nebraska, Nebr. 

Nevada—Nev. 

New Hampshire—N. H. 

New' Jersey—N. J. 

New Me.xico—N. Me.x. 

New' York—N. Y. 

North Carolina—N. C. 

North Dakota—N. Dak. 

Oklahoma—Okla. 

Oregon—Oreg. 

Pennsylvania—Pa. 

Rhode Island—R. I. 

South Carolina—S. C. 

South Dakota—S. Dak. 

Tennessee—Tenn. 

Texas—Tex. 

Vermont—Vt. 

Virginia—Va. 

Washington—Wash. 

West Virginia—W. Va. 

Wisconsin—Wis. 

W y om i n g—W yo. 

(Hawaii, Idaho, Iowa, Ohio and 
Utah should not be abbreviated.) 

TITLES, DESIGNATIONS, AND 
OFFICERS 
Adjutant General—AG. 

Adjutant General’s Office—AGO. 
Captain—Capt. 

Colonel—Col. 

Lieutenant—Lt. 

Lieutenant Colonel—Lt Col. 

Major—Maj. 

Quartermaster—QM. 


166 


PAY OF TROOPS 


Quartermaster General—QMG. 
Quartermaster General’s Office— 
QMGO. 

The Adjutant General, U. S. Army— 
AGA. 


MISCELLANEOUS 
Absent without leave—Awol. 
Appointed—Aptd. 

Appointment—Apmt. 

Article of War—AW. 

Artillery District—ADist. 

Assistant—Asst. 

Cent(s)— <f. 

Civil authorities, in hands of—In 
hands CAuth. 

Classification—Class. 

Clothing—Clo. 

Commanding—Comdg. 

Continued—Contd. 

Descriptive List—DL. 

Department—Dept. 

Detached Service—DS. 

Detachment—Det. 

Discharge 
Discharged 

Discontinued—Discontd. 

Enlistment—Enl. 

Extra Duty—ED. 

Expiration of term of service—ETS. 
Fort—Ft. 

From—fr. 

Headquarters—Hq. 


}- 


Disch. 


Hospital—Hosp. 

Inclusive—Inc. 

Indorsement—Ind. 

Line of duty—LD. 

Month (s) —mo (s). 

Ordnance—Ord. 

Organized Militia—OM. 

Paid—Pd. 

Paragraph—Par. 

Qualification—Qual. 

Quarters—Qrs. 

Reappointed—Reaptd. 

Deduced—Rd. 

Received—Reed. 

Reenlistment—Reenl. 

Regimental—Regtl. 

Relieved—Reid. 

Same date—sd. 

Sentence of summary court—Sent 
SC. 

Sentenced—Sentd. 

Soldier—Sol. 

Special Duty—SD. 

Subsistence—‘Sub. 

Surgeon’s certificate of disability— 
SCD. 

Switchboard operator—Sbo. 
Transportation—Trans. 

United States—US. 

United States Army—USA. 

Voucher—Vou. 

Warrant—Wrnt. 


Model Pay Roll Entries 


561 . 

Absence: 

(a) In hands of civil authorities: 

“In hands CAuth. fr. July 2 to 4/16 Inc. Convicted.” 
(or acquitted, released on bail, released without trial.) 

(b) Without leave: 

‘^Awol July 4 to 6/15. 

(c) With leave: ' 

“Awl since July 4/15.” 

Appointments: 

(a) “Aptd. Sgt. fr. Corp., BO. 21, Apr. 2/15.” 

(b) “Aptd. 1st. Sgt. fr. Sgt., 0. 8, Apr. 2/15.” 

(c) “Aptd. Mess Sgt., 0. 8, Apr. 2/15.” Assumed 
duties July 2/15.” 


PAY OF TROOPS 


167 


(d) “Ai)td. Ck. fr. Pvt., 0, 9, Apr. 20/15.’’ 

(e) ‘‘Aptd. Corp. fr. Pvt. BO. 21, Apr. 2/15.’’ 

(f) ‘‘Aptd. Corp. fr. Pvt., O. 8, Apr. 2/15, Co. being 

absent fr. Regtl. Hq. ” 

Discharge and Reenlistment: 

“ Disch. Aug. 1/15. Wrnt. as Sgt. Contd. on Beenl." 
‘‘Disch. July 4/15. Wrnt. as Sgt. and Apmt. as 1st Sgt. 
Contci” 

‘‘Disch. Aug. 2/15. Wrnt. as Sgt. Contd. Beappointed. Mess 
Sgc. 

‘‘Disch. July 5/15. Anipt. as Ck. Contd. 

Death: 

“Died Aug. 2/15.” 

Desertion: 

“ Deserted at Camp, Anniston, Ala., Aug. 6/15.” 

Discharge: 

Honorable—“Honorably Disch. Aug. 3/15 per ETS.^’ 
Dishonorable—“Dishonorably Disch. at Camp, Anniston, Ala. 

Aug. 4/15 per (give authority).” 

For disability—“Disch. Aug. 10/15 on SCD. (Quote 
further authority). ’ ’ 

Forfeiture: 

Loss of Ordnance Supplies—“Due U. S. Ord. 35c.” 

Loss of Q. M. Supplies—“Due U. S. Clo. $1.50.” 

Loss of Q. M. Supplies—“ Due U. S. C. & G. E. 50c.” 

Loss of Q. M. Supplies—‘^Due U. S. R. S. 20c.” 

Sentence by Summary Court—“Stop $3.00 Sent SC. Aug. 
1/15.” (date when approved by C. O.) 

Reductions: 

“Rd. fr. 1st. Sgt. to Sgt. 0. 6, Aug. 5/15.” 

“Rd. fr. Sgt. to Pvt., BO. 10, Aug. 4/15.” 

“Rd. fr. Ck. to Pvt., 0 6, Aug. 5/15.” 

“Rd. fr. Corp. to Pvt., Sei^t SC., Aug. 7/15.” 

‘^Beld. as Mess Sgt., July 30/15, VOCC.” 

0r * 

“Transferred to Co. A, 2 Inf. N. .1. N. G., Aug. 3/15. (quote 
authority.) ’’’ 

“Transferred as Sgt. fr. Sgt., Co. B, this Regt., BO. 7, July 
3/15.” 

“Transferred as Pvt. fr. Sgt., Co. K, this Regt., BO. 9, 
July 5/15.” 


1G8 


PAY OF TEOOPy 


PREPARATION OF PAY ROLLS 

562. Begular Army Paymasters will not pay on rolls incor¬ 
rectly mode out, nor have they time to teach organization com¬ 
manders how to make out their rolls. 

563. The Brief (Front of roll, Form 367). 

Leave the part of the roll above the words ‘‘PAY" ROLL” blank. 
Under the words “PAY" ROLL of” on the 1st line write the 
name of the organization and regiment, as: 

‘ ‘ Co. G, 1st Inf., Pa. N. G. ’ ^ 

‘ ‘ Tr. A, Cavalry, Nebr. N. G. ’ ’ 

“(’o. B, Engineers, N. Y". N. G. ” 

On line 2 enter the station or place at which the encampment is 
held, as: 

‘ ‘ Mt. Gretna, Pa. ’ ’ 

On line 3 enter the dates for which paid, as: 

“July 10 to July 20, 1916.” 

On line 4 enter in the first space whether “General” or 
‘ ‘ Special ’ ’ orders and in the second the number of the 
orders directing the organization to participate in the encamp¬ 
ment, as: 

“Pursuant to General Orders No. 10-12.” 

564. Body of the Boll: 

(1) Top of page 2. 

(a) After the words “Pay roll of” enter the name of the 
organization and regiment or corps, as: 

“Co. G, 1st Inf., Pa. N. G.” 

“Tr. A, Cavalry, Nebr. N. G.” 

“Co. B, Engineers,*N. Y. N. G.” 

(b) After the word “from” enter the date the organiza¬ 
tion left home station, as: 

“July 10, 1916.” 

(c) After the word “to” enter the date the organiza¬ 
tion will reach home station upon return, as; 

“July 20, 1916.” 

(2) Top of page 3. 

After the words “received of” leave the blank space 
vacant unless you know the name and rank of the ofiicer who 
makes the payment, in which case enter his name, as: 
“Major F. P. Jones, Q. M. C.” It is better to leave it blank 



PAY OF TROOPS 


169 


however, as it can be stamped in correctly hy the pay¬ 
master's clerk. 

565. (3) In column 1, page 2, headed ‘‘Names present and 

■ absent and rank.’’ 

(a) On the 1st line enter the highest rank, as: “Captain.” 
Enter on the 2nd line the name of that officer, as: “Louis 

A. Smith.” 

(b) On the next line enter the next rank, as “1st Lieuten¬ 
ant.” 

Enter on the following line the name of that officer, as; 
‘ ‘ Frank P. Johnson. ’ ’ 

(c) On the next line enter the next rank, as: “2nd Lieu¬ 
tenant. ’ ’ 

Enter on the following line the name of that officer as above. 

(d) On the next line enter the next rank, as: “1st Ser¬ 
geant.” 

Enter on the following line the name of this non-commis¬ 
sioned officer, as: “Edgar L. Brown.” 

(e) On the next line enter “Mess Sergeant.” 

Enter on the following line the name of this man as, 
‘ ‘ George Carpenter. ’ ’ 

(f) On the next line enter the words “Supply Sergeant.” 
Enter on the following line the name of the man, as: 

^ ‘ Thomas B. Dugan. ’ ’ 

(g) On the next line enter the word “Sergeants.” 

Enter on the following lines the names of the sergeants, 

Christian names appearing first, names appearing in the order of 
dates of warrants. 

(h) Following the names of the sergeants on the next line 
enter the word “Corporals.” 

Enter on the following lines the names of the corporals as 
under sergeants, Christian names first. 

(i) Following the names of the corporals entey the word 
Mechanic” and the name of this man, Christian name first. 

(j) Following the name of the mechanic enter the word 
“Cooks” and the names of these men in alphabetical order, 
Christian names first. 

(k) Following the names of the cooks, enter the word 
Buglers” and on the following lines the, names of these 
men in alphabetical order, Christian names first. 



170 


PAY or TROOPS 


(1) On the line following the name of the last bugler enter ^ 
the word ‘‘Privates 1st Class/’ and on line following these tt 
names enter word ‘ ‘ Privates. ” ' ^ 

Enter on the following lines the names of all privates in ' I 
alphabetical order, Christian names being placed last, as: 
“Adams, John.” 

‘ ‘ Baker, William. ’ ’ 
etc. 

Note:—Lance corporals will be carried under the heading Pri¬ 
vates. Car^ will be taken to have all names correctly spelled. The i 
names and the headings follow one another without interval, j 
except when made necessary by the use of two or more lines in i 
the column of remarks after the name. ! 

(4) In column 2 headed “Date of enlistment and of rank of j j 
officers ’ ’ enter the date of each officer’s commission in that ' i 
particular grade or the date of the present enlistment in the ! 
case of each enlisted man, and when doing so notice that iii 
every case where this date is not more than 60 days before the 
date of the encampment, a notation must be made in column 4 
(Remarks) ; hence make a small check mark in column 4 to 
act as a reminder in such cases. The form for entering the date 
is “May 21, 1916.” 

(5) In column 3 headed “No. years service” enter the 
number of years each officer and enlisted man has served after 
his name. 

566. In column 4 headed “Remarks” enter all remarks that 
may in any way affect the pay of any member of the organiza¬ 
tion, quote all authorities which grant special rights to pay 
usually not granted. See Model Pay Roll Entries. 

(a) Former U. S. Armv service: “Served 1 Enl. Pvt. Co. G, 
10 US Inf.” 

(b) Former Marine Corps Service; “Served 2 Enl. U S. 
Marine Corps. ’ ’ 

(c) Militarv school training: “Student Culver M. A. 1906- 
1909.” 

If promotion occurs while at encampment, this affects a man’s 
pay and should be noted. 

If reduction occurs a notation should be made. 

If a man is absent for any number of days, even 1, a notation 
should be made. 







PAY OF TROOPS 171 

If a man did not attend maneuvers, make a notation to that 
etfect as: 

‘‘Absent during the entire encampment.” 
or 

“Awol, did not attend the encampment.” 

Enter in this column notation as to qualification in gunnery, 
rated positions, etc. 

In case of any forfeitures against a man’s pay the fact should 
be noted in this column, as: 

‘‘Due U. S. for Ord. (revolver) $14.68.” If you have such a 
case you had better see the disbursing officer before the payment 
begins. Other papers will have to be made out to accompanv the 
roll. 

Note:—As many lines as may be necessary to avoid crowding 
will be used after each name. 

567. Columns 5, 6, 7, 8, 9, 10. Leave these alone, the dis¬ 
bursing officer will fill them in and he does not desire you to 
do so. 

568. Read the note under the heading. Only one roll is signed 
by the members of the organization, unless you receive directions 
to have another signed for the State. Signatures are made exactly 
as they appear in the column headed ‘‘Name” except the sur¬ 
names always come last, as “John S. Jones.” Black ink only is 
used, even for the persons attached to the company whose names 
in the column headed “Name” appear in red ink. Each signature 
must be made on the same line as that upon which the person’s 
name appears in the column headed “Name.” (That is what the 
numbers are for, they are the numbers of the lines.) 

The roll signed will always be the original in case carl)on copies 
have been made. 

The roll will be completed and fastened together before being 
signed. 

When payment is to be made by check, no rolls will be signed. 
Those who are not to be paid for any reason will not sign the 
roll. In case signature is made it will be erased. In case an 
officer or soldier whose name is on the roll does not sign, a line 
(preferably red ink) will be drawn through the space intended for 
his signature. 


172 


PAY OF TKOOPS 


569. In case some member of the organization cannot sign liis f 
name^ his name will be signed for him in the proper place in the 

his 

following manner ^^John S. Jones X the man in question 

mark 

makes the mark between the words ^Oiis’’ and ^‘mark/’ 

and the organization commander signs his name and rank on the 
same line as a witness to the fact that Pvt. Jones made the mark 
“ X.” 

570. Certificate in upper left hand corner of the front of the \ 

roll, page 1. | 

Fill in the date on which the organization left home station and 
the place at which the encampment is held. In case of a State ! 
camp of instruction erase the words ‘‘with troops of the Eegular 
Army at.” 

The next line is for the signature of the organization com¬ 
mander, as: “Richard C. Wells.” ' 

On the 7iext line enter the rank of the person signing the roll, 
as: “Captain 1st Inf., Pa. N. G.” 

571. Leave the next certificate blank. It is for the Regular 
Army Officer mustering the organization. He will have it tilled in. 

572. Certificate in upper right hand corner of page 1 of the 
original roll, which hears signatures of officers and men. On the 
blank lines the organization commander will sign his name and 
rank after witnessing the payment. See par. 570. 

573. Second certificate on right hand side of page 1. After . 
payment has beeii witnessed and original roll signed as stated in 
par. 572 the organization commander should sign his name and 
rank on the blank lines of this certificate on the copies of the 
original roll. 

574. Certificate at the bottom of page 7. 

After verifying the entries in the l)ody of the roll the organi¬ 
zation commander will sign his name on the first blank line and 
his rank on the next blank line. The remainder of the certificate 
will be left blank. It is for the use of the disbursing officer and 
will be filled in by him.. 







CHAPTER XIV 
U. S. ARMY BLANK FORMS 
How to Make Out Regular Army Blank Forms 

575. Remarks: 

The forms hereinafter mentioned are those used by the 
Regular Army and are the ones tliat you will be most liable to 
have to contend with in the military service. 

For Pay Rolls see Chapter XIV, par, 638. 

576. Field Return: 

(a) Remarks: 

On establishing camp and again on breaking camp, all 
separate organizations are required to render a Field 
Return and should provide themselves ahead of time with 
the necessary blank (Form 26 A. G. O. IT. S. Army). Each 
organization of a regiment makes a Field Return to the 
headquarters of the regiment; regimental headquarters 
consolidates and submits a Consolidated* Field Return for 
the regiment; separate organizations, such as a single bat¬ 
tery of artillery, submit their own return. 

(b) To make out the form: 

After the words ‘'Field Return of’^ entei the designation 
of the organization, as 

10th Infantry. 

or. Field Hospital, No. 1, N. Y. N. G. 

After “Commanded by’’ enter the name and rank of the 
Com mar ding Officer, as Colonel H. B. Green, 10th Infantry, 
After “for” enter the date, as 
•August 21, 1915. 

In column headed “Station” enter the station or place 
of pinent. If this place is not the same for all 

organizations shown on the return, be sure to give the 
station of each organization, as: 

Orange, Conn. 

or, Jones’ Farm, Yj mile east of Orange, Conn., R. F. D. No. 1. 

In column headed “Commanding Officer” give the name 
and rank of each company commander (if the return is a 


174 U. S. ARMY BLANK FORMS ‘ 

consolidated one) or, generally speaking, the name and rank j 
of the commander of each unit, as: 

Captain I. L. Burns, 10th Infantry. 

In the column headed ‘‘Troops,give the designation of 
each unit composing the organization which is rendering 
the return, using a separate line for each of these units. 
Give them in alphabetical order, as: 

Co. A, 10th Infantry. 

Co. B, 10th Infantry. 

Do not use ditto marks. Remember to include the Field 
and Staff Officers, all companies, and infirmary if any. 

Column headed “Number of regiments,” not used except 
when this blank is used for organizations larger than a 
regiment. 

Column headed “Number of companies,” enter after each 
company the figure 1 and total these near the bottom of the 
blank in the space under the black line. 

Column headed “Present”: 

“Officers”: 

(1) “For duty” enter the number of officers for 
duty in each of the companies and on a line with that 
company. This includes attached officers. Total below 
the black line. 

(2) “On special duty” enter as given above “For 
duty,” but bear in mind that an officer or enlisted man 
is on special duty only when so detailed by order. 

(3) “Sick” enter as explained for “For duty.” 
An officer or enlisted man cannot be carried “sick” 
and “for duty” at the same time, and is carried on this 
return as “sick” only when so marked on the sick book 
by the surgeon. 

(4) “In arrest” enter as explained for “For duty.” 
If in arrest, the officer or enlisted man is not for duty. 

(5) “Total” enter the total of all the preceding 
headings just named for that particular company, and 
see that this total agrees with the actual total below 
the black line. 

“Enlisted men”: 

(a) Proceed as above explained for “Officers.” 

(b) Column headed “Absent”: 




U. S. AKMY BLANK FORMS 


175 


“Within the Department,“ consider your organi¬ 
zation as in the department, 
station. 

“Officers” enter as before explained, the number 
of officers absent from each company and total below 
the black line. 

“Enlisted men” same as for officers. 

^ ‘ Without the Department, ’ ^ enter those absent from ■ 
Dept. Column headed ‘ ‘ Aggregate, Present and Absent ^ * 
enter on the line for each company, the aggregate, 
which is the sum of the totals of officers present and 
absent, and of the enlisted men present and absent. 
The number showm in this column should be identical 
with the total number of officers and enlisted men 
(present and absent) belonging to that comj)any and 
shown on the rolls. Total below the black line. 

Column headed “For duty equipped”: 

(a) “Officers.” Enter the number of officers who are 
equipped and present for duty: in other words, those who 
are available for field service. 

(b) “Enlisted men.” Same as for (a). Total below 
the black line. 

Column headed “Memoranda”: 

(a) Neglect the first 4 columns. 

(b) “Horses”: 

(1) “Serviceable.” Enter the number of horses 
each organization has that are fit for duty. 

(2) “Unserviceable.” Enter the number of injured, 
sick, or otherwise unserviceable horses. 

(3) “Lost in action, died, etc.” If a horse dies 
scratch out “lost in action” and leave the word “died” 
and enter the number of horses that have died. Total 
below the black line. 

Column headed “Pieces of Artillery”: 

Enter as explained for preceding columns. 

For a Machine Gun Company, write in the third space 
(the blank space) “Machine Guns” and enter the number 
of guns. 

Line “Total”: 


U. S. ARMY BLANK FORMS 


See that all spaces below the black line are filled out | 
and correct. j 

Dotted line above the word “Adjutant” for the signature I 
of the Regimental (or other) Adjutant, as—H. C. Carter. > 
Line “Adjutant” enter the rank of the adjutant, as— • 
Captain 71st Infantry. } 

Line ‘ ‘ Station ’ ’ enter the station or place of encampment |» 
(post-office address also) of the headqiinrters of the organi- 3 
zation submitting this return, as—Jones’ Farm, near Orange, 11 
Conn. R. F. D. No. 1. - 

Line “Date,” give date return as submitted, as—August | 
21, 1915. 

Line above “Commanding” is for the signature of the 
commanding officer of the organization which submits the 
return. 

Line “Commanding” for the rank of the commanding j 
officer, as—Colonel 71st Infantry. 

Noteiv If the return is submitted by a separate company 
this would be the place for the company commander’s sig¬ 
nature and rank. 

Reverse side of blank: 

The “brief.” Under the words “Field Return of” 
enter the designation of the organization, which should 
be the same as that given on the top line on the other 
side of the blank. Under “for” enter the date. 

Columns headed “Officers present, etc.”: 

Note: Enter herein the name, rank, corps, of each 
and every officer that belongs to the organization or is 
attached to it, whether he be present or absent. Enter 
the names of all attached officers in red ink. 

(a) “No.” Number the officers consecutively, as— 

1, 2, .3, 4, etc. This is for the number of officers and 
not the number of lines, so if the remarks under a 
certain officer’s name require more than one line do not 
number that officer twice. 

(b) “Names.” Enter according to rank, the names 
of all officers belonging to the organization, as—Brown, 
Leroy C. Attached officers are entered in red ink in 
their proper place according to rank, 






U. S. ARMY BLANK FORMS 


177 


(c) “Rank.” Enter the rank of each officer whose 
name appears in the preceding column. 

(d) “Regiment or Corps.” Enter the regiment or 
corps the officer belongs to, as—10th Infantry. 

(e) “Remarks.” Enter such necessary remarks 
as will clearly show the status of each officer, as— 
Present for duty. 

Absent with leave. 

Sick in Field Hospital. 

Attached to regiment, per S. O. 

Column “Record of Events.” Enter herein a complete 
itinerary of the trip to the encampment and all that has 
occurred to the organization up to the time the return is 
submitted, somewhat as follows: 

Left station. New Haven, Conn., on Julv 8, 
1915, at 9:10 A. M., via N. Y., N. H. & H. R. R.i lost 

I sergeant by desertion, en route. Arrived at Derby, 
Conn., 12:20 P. M., July 3, 1915, and detrained. Detrain¬ 
ing and unloading completed at 2 P. M. Marched to 
maneuver camp at Orange, Conn., arriving at camp at 
3 P. M. In camp at Orange, Conn., until July 5, the regi¬ 
ment participating in drills and tactical exercises. At 
7 A. M., July 6, made a practice march to Jones’ Farm, 
10 miles west of Orange, Conn., arriving Jones’ Farm 

II A. M., etc. 

577. Morning Report (company). 

(a) Remarks: 

Each company, troop, battery and detachment is required 
to submit daily to headquarters a report of its strength and 
whatever change of status has occurred concerning any 
member of the organization. This report is made on Form 
No. 332 A. G. O. One of these reports is also made for the 
Field'and Staff of a regiment. Form 333 A. G. O. The 
form consists of two parts, the numerical accounting of the 
members of the organization, present and absent, and the 
remarks concerning any change of status of any member. 

(b) To make out the form: 

Column headed “Days of the Month.” If the report is 
to be opened on the 5th of the month, begin on line 5, not 
on line 1. 


178 


U. S. AKMY BLANK FORMS 


Column headed ‘‘Station.’’ Enter the place where the 
organization is stationed, as—Derby, Conn. 

Column headed “C. O., E. M. ” It will be seen that for 
any day of the month, as the 1st, there are two lines, one 
beginning C. O., and the other just below it beginning E. M. 
C. O. means Company Officers, and E. M. means Enlisted 
Men: So, in entering the numb*er of captains, lieutenants, 
sergeants, etc., be sure to enter the o^fficers on the line C. O., 
and the enlisted men on the line below it, or on line E. M. 

Other columns. Read the headings of the columns and 
the note at the upper right hand corner of the page, then 
enter the number of the officers, non-commissioned officers, 
and privates as indicated. Total these results in the column 
headed “Present and Absent,” totaling the officers sepa¬ 
rately. In the column headed ‘ ‘ Aggregate ’ ’ enter the sum 
of the number of officers and enlisted men as shown in the 
preceding column. Each day’s entries are signed by the 
organization commander in the last column and on a line 
with that particular day. The rank of the person signing 
the report should also_ be given, as—B. P. Jones, Capt. 10th 
Infantry. 

Page headed “Remarks.” Use the space for the proper 
day of the month, as the 5th, if report is opened on that 
date. Enter in this space every change of status of any 
member of the organization, including those attached. Some 
of the remarks which are more or less common are as 
follows: 

No change. 

Cook Thornton from duty to A. W. O. L. ' 

Pvt. Jones, Co. A Sig. Corps attached for rations. 

Pvt. Smith, from duty to sick in field hospital. 

Lieut. Johnson, from absent with leave to duty. 

Pvt. Wilson, promoted from Pvt. to Corporal. 

Sergeant Laire, reduced from Sgt. to Pvt. 

Note: See model pay roll entries for proper abbrevia¬ 
tions. 










U. S. AEMY BLANK FORMS 


179 


Suppose that on the morning of the 5th the report shows 
the following: 

1 Captain. 

1 First Lieutenant. 

1 Second Lieutenant. 

1 First Sergeant. 

1 Supply Sergeant. 

4 Sergeants. 

6 Corporals. 

2 Cooks. 

32 Privates. 

Making a total of 3 C. O. and 46 E. M., or an aggregate 
of 49 and that during the day, and up to the time the 
sick book is returned on the 6th, the following occurs.in 
' the organization: 

Captain goes sick in field hospital. 

1 Sergeant is reduced to Private. 

1 Corporal is promoted to Sergeant. 

1 Private is promoted to Corporal. 

1 Private goes absent without leave. 

] Corporal and 3 Privates are attached to the organi¬ 
zation. 

The report of the 6th would show: 

1 First Lieutenant. 

1 Second Lieutenant. 

1 First Sergeant. 

1 Supply Sergeant. 

4 Sergeants (1 was reduced but another appointed 
to take his place). 

6 Corporals (1 was promoted but a Private was 
promoted to Corp.). 

1 Corporal shown in red ink. (Attached men shown 
in red ink.) 

2 Cooks. 

31 Privates (1 promoted to Corporal, 1 lost by 
Awol 1 gained by reduction of Sgt.). 

3 Privates shown in red ink. (Attached men shown 
in red ink.) 

In the column headed ^^Sick’^ and on a line with C. O., 
enter 1 (the Captain). 


180 


U. S. AEMY BLANK FOEMS 


In the column headed “Absent/’ and on a line with E. M., 
enter 1 (the absent Pvt.). 

In the “Present and Absent” column total the officers 
and enlisted men and include those marked in red ink, but 
use onlv black ink in this column, as— 

C. O. 3 
E. M. 50 
aggregate 53 

On page for “Eemarks” and in the space for the 6th 
enter the following remarks: 

Capt. Jones fr. duty to sk. in field hospital. 

Sgt. Smith reduced fr. Sgt. to Pvt. 

Corp. Brown promoted Sgt. fr. Corp. 

Pvt. Laire promoted Corp. fr. Pvt. 

Pvt. Adams fr. duty to Awol 1 P. M. July 5. 

Corp. Allen, Pvts. Blatt, Singles, Scott, 10th Inft. 
attached 2 P. M. July 5. 

When signed by the company commander, the report 
for that day is complete, except for the additions and 
deductions in regard to rations. 

578. How to Handle Additions and Deductions for Eations: 

1st Sergeants should keep track of these additions and deduc¬ 
tions. 

Suppose rations are drawn on the 5th and they are to be 
drawn again on the 10th, that is the ration returns are made 
for the period 5th to 9th inclusive and the companies are to 
submit another ration return for the period 10th to 14th inclusive. 

Any change in the status of the officers will not affect rations, 
so the Captain going sick makes no change and no deduction. 

As 1 private went absent without leave on July 5th, after 
dinner, his rations for the 6th to 9th are still in the organization 
and the organization is not entitled to them, so 4 rations are 
deducted in this case. Had he gone before dinner the deduction 
would have been 5, because anything less than 2 meals is not 
counted as a ration. When he comes back the number of rations 
that it takes to feed him for the remaining part of that ration 
period are taken up, or added. Suppose he comes back at 10 
A. M. on the 7th. He then has 2 meals on the 7th and rations 
on the 8th and 9th inclusive, 3 rations are added. 



U. S. AKMY BLANK FORMS 


181 


As 1 corporal and 3 privates were attached after dinner on 
the 5th, the organization is short 4 X ^ or 20 rations for them, 
and these rations are additions which are due the organization 
on its next return, July 10th. 

During a ration period, the organization will at times be 
short and at other times be ahead; and when the next return 
is submitted, July 10th, a balance is struck between these ad¬ 
ditions and deductions to see whether the organization owes the 
commissary, or vice versa. In the former case the organization 
is entitled to that number less on its next return and this 
number is deducted from the total number due as explained in 
making out the return. In the other case an addition is made 
to the number allowed the organization as explained for making 
out the ration return. 

It is not hard to handle these additions and deductions and a 
little practice will enable the First Sergeant to do this easily 
and correctly. If an enlisted man is separated from his organi¬ 
zation by order, or if he goes absent, he is not there to eat his 
rations and procures them elsewhere, consequently his organiza¬ 
tion is not entitled to them and they^ must be deducted. When 
men join they must be fed, and the ‘organization is entitled to 
draw rations from the commissary for these extra men. 

Two meals are counted as 1 ration, 1 meal is neglected alto¬ 
gether. Rations are not carried by fractions. 

The explanation in the front of the form will show how these 
additions and deductions are carried each day on the ‘‘Remarks” 
page. 

579. Requisition for Forage. 

(a) Remarks: 

This form is Form 38a Q. M. C. 

For regiments, battalions, etc., this form should be made 
out, prior to date of desired issue, by the Regimental or 
Battalion Adjutant, and should include all organizations of 
the command. 

For separate troops, batteries, mounted companies or de¬ 
tachments, the form should be made out by such troop, bat¬ 
tery, company or detachment commander. 

After being made out, it is submitted to the Camp Com¬ 
manding Officer for approval, and when approved, is sent 
to the Camp Quartermaster for issue. » 


U. S. AEMY BLANK FORMS 


The form should be made out before arrival at the maneu¬ 
ver camp, if possible. 

(b) To make out the form: 

Line ^‘During the month.’’ Enter the month, as—Au¬ 
gust 2, 1918. 

Line ^^At.” Enter the place of the encampment, as— 
Orange, Conn. 

Column ‘‘To whom or for what purpose required.” Enter 
the organizations in column, one line to each, as— 

Troop A 1st Cav. 

Troop B 1st Cav. 

Column “Days (No.).” Enter the number of days of 
encampment, or for which forage is to be drawn, as—10. 

Complete the oilier columns according to their headings, 
taldng the data from the morning report. The word ‘ ‘ Sub¬ 
alterns” means “Lieutenants.” If the oflhcers own their 
own horses, these should be entered under the heading ‘ ‘ Pri¬ 
vate Horses”; if not, include all horses as “Public Horses.” 
Neglect columns headed “Barley,” “Bran,” and “Corn,” 
and “Straw for bedding,” and enter in the c'olumn headed 
“Oats,” the total grain allowance for all animals for the 
total number of days requisitioned for, bearing in mind that 
each horse is allowed 12 pounds of grain and each mule 
9 pounds per day. If oats are not issued fill in the proper 
column after ascertaining the kind of grain and the allow¬ 
ance for each animal per day. 

In the column headed “Hay,” enter the total hay allow¬ 
ance for all animals for the full period, bearing in mind that 
each animal is allowed 14 pounds of hay each day. 

Neglect “Mineral Oil” and “Lights.” 

At the bottom of the page above the word ‘ ‘ Quarter¬ 
master” will be seen two dotted lines. The first of these 
two lines is for the signature of the commander of the 
organization submitting the requisition (the Colonel, if for 
a regiment, or the Captain, if for a separate company, troop, 
or battery). The second dotted line is for the rank of the 
organization commander, as—Colonel, 10th Inft. 

The dotted line in front of the word “Commanding” is 
for the signature of the Camp Commander. Leave this blank. 

Brief. After the words “Required by,” on the dotted 


U. S. AEMY BLANK FORMS 


1S3 


lines, enter the organization, as—1st Cavalry. 

Leave the rest of the brief blank. 

580. Duty Roster: 

Organizations should keep a duty roster, even for a short 
encampment, although very few of them do so. By keeping 
this roster the First Sergeant is enabled to know at any time 
whether men have done their share of the necessary camp duties. 
This roster is not hard to keep and, organization commanders 
should see that their officers and non-commissioned officers learn 
how to make it out. 

The form is Form No. 342 A. G. O., and the explanations and 
sample roster printed on the first double leaf of each form are 
considered to be sufficiently plain, and require no further 
explanation in this manual. If the sample form is carefully 
studied it can be easily understood. 

581. Sick Report: 
fa) Remarks: 

Form No. 339 A. G. O. is used for all organizations and 
detachments. 

Read the instructions on the form. 

This report accompanies a sick soldier each time that 
soldier is sent to the surgeon for treatment, either at sick 
call, or at any other time. 

(b) How made out: 

Column ‘‘Date.” Enter the date, as—Aug. 4/15. 

Column “Surname, Christian Name.” Enter the sick 
soldier’s name, as— 

King, .Joseph A. 

Column “Rank.” Enter his rank, as—Pvt. 

Column “When taken sick.” Enter the date he was first 
placed on sick report with the particular sickness for which 
he is being treated; that is if he goes on sick report on 
Aug. 1, enter 8/1/15 in this column each day thereafter as 
long as he is being marked sick in hospital or quarters. 

Column “In line of duty.” Enter Yes, No, or (?), as 
the case may be. 

Leave the rest of the report blank. 

The organization commander signs the report in the column 
“Surname” and on the next line below the list of sick 


184 


U. S. ARMY BLANK FORMS 


names. The rank of the commander of the organization 
must be given, as— 

B. C. Jones, Capt. lOth Lift. 

Brief: After ‘‘Of.’’ Enter the name of the organization. 

After “From.” Enter the date the report is 

opened. 

After “To.” Enter the date the report is closed, 
that is, all filled up. 

(c) It is very necessary that this report be properly kept 
as it is a record that may be required in the future when a 
man makes a claim for injuries or sickness acquired during 
an encampment. See that all men who are sick in your 
organization have their names placed on the report and send 
them to the surgeon for treatment. 

582. All records such as jiay rolls, morning reports, duty 
rosters, sick reports, copies of field returns, etc., should be kept 
in the organization for future reference. For keeping reports 
in good condition when in the field some sort of binder is 
recommended, an envelope is better than nothing at all. 


INDEX 

CHAPTER I Par. Page 

Commissioned Officers 

Commissioned officers . 2 6 

Customs . 3 6 

Saluting . 9 8 

Knowledge of duties. 10 8 

Errors to be avoided . 11 8 

The uniform . 18 10 

What constitutes a good officer .. . . . 19 10 

Conduct while in uniform . 24 12 

Reference notebook . 27 13 

Acquiring information . 28 13 

What to take into the field. 30 13 

Simple rules for the field. 36 14 

CHAPTER II 
Enlisted Men 

Why you should be soldiers . 37 15 

Association with officers. 41 16 

Courtesy . 42 16 

Abbreviating titles of officers . 43 17 

Simifie rules for the field. 44 17 

CHAPTER III 
Ditties of Officers 
Field and Staff 

The Colonel . 45 19 

The Lieutenant Colonel . 74 23 

The Major. 77 23 

The Adjutant . 25 

List of calls . 102 28 

The Regimental Supply Officer . 107 29 

Subsistence . 121 32 

The Battalion Adjutant . 133 34 

The Regimental Surgeon . 139 35 

CHAPTER IV 

Duties of Officers Company 

The Captain. 144 37 

Entraining . 104 41 

En route . 1^0 41 

Detraining . 11^1 ~ 4:2 

Arrival in camp .. 11'4 42 

Camp life .• • • .. ^^4 44 

The First Lieutenant .. 203 49 

The Second L/ieutenqnt , , , • . . 208 50 





































CHAPTER V 

Duties of Non-Commissioned Officers 

Par. Page 


The Regimental Sergeant Major. 213 51 

The Regimental Supply Sergeant . 225 52 

The Regimental Color Sergeants. 233 53 

The Battalion Sergeant Major. 234 54 

The Senior Sergeant, Sanitary Detachment. 236 54 

The First Sergeant. 237 54 

Detail System of Duty . 242 55 

Detraining details . 249 60 

Entraining details .•. 250 60 

Daily camp routine . 251 61 

The Company Supply Sergeant.253 62 

The Stable Sergeant. 259 63 

The Mess Sergeant . 267 65 

The Sergeant . 274 67 

The Corporal. 277 6'7 

The Private. 279 67 

CHAPTER VI 

Subsistence of Troops in the Field 

The Ration 

What one ration is. 280 68 

How rations are procured. 282 68 

The different rations, composition, Avhen used. 284 68 

Garrison ration . 286 69 

Travel ration . 287 69 

Reserve ration . 288 70 

Emergency ration .. . . 289 70 

Simplest efficient ration. 290 70 

Cooked rations . 291 70 

Ration periods, by whom designated. 292 71 

Extra issue articles—Table 1 .. 293 71 

Net contents of various packages—Table 2 . 294 72 

Ration conversion table—Table 3 . 295 73 

Explanation of ration conversion table. 296 75 

Sample menus for 10 days—Table 4. 301 75 

Table of ingredients (sample menus)—Table 5 . 302 78 

Measuring with ordnance tin cup—Table 6 . 303 79 

Use of sample menus . 304 79 

How to prepare menus . 305 80 

How to use table of proportionate multipliers. 307 81 

Table of pi'oportionate multipliers—Table 7 . 309 83 

Subsistence Tables 

Garrison ration—Table 8 . 310 89 

Travel ration—Table 9 . 311 91 

Reserve ration—Table 10 . 312 93 

Explanation of subsistence table . 313 95 

Meaning of the various columns.. 318 96 

Examples in use of subsistence table . 331 98 

The Ration Return 

The blank form . 343 100 

Blue copy . 346 103 

By whom made out . 347 103 

















































Par. Page 

List of articles to accompany return . 349 103 

Submitting a ration return . 352 104 

Drawing rations . 353 105 

Caring for rations . 354 IO5 

Individual Cooking . 355 lOo 

Bills of fare .! 356 106 

Suggestions concerning cooking . 359 107 

bleats . 359 107 

Fresh vegetables . 363 108 

I^rinks . 380 109 

Hot breads . 384 110 


CHAPTER VII 

Camps and Their Sanitation 

Camps :. 386 111 

Formations for tents, location of picket lines, etc. 387 111 

Going into camp. 388 112 

Infantry . 389 112 

Cavalry . 390 112 

Field Artillery . 391 112 

Signal Corps . 392 112 

Breaking camp 

Infantry . 393 113 

Cavalry . 394 113 

Field Artillery . 395 113 

Signal Corps . 396 113 

Laying out a large semipermanent camp. 397 113 

Sizes for camp pits, trenches, etc. 

Kitchen incinerators . 398 116 

Kitchen pits . 399 116 

Latrines .,. 400 116 

Ditches for tents . 401 116 

Holes for uprights . 402 ‘ 116 

Tentage . 403 116 

Important things to remember concerning 

Latrines . 404 117 

Kitchens . 405 117 

Camp sanitation 

Necessity for . 406 117 

Duties of officers . 407 117 

Personal cleanliness . 408 118 

Refuse . 409 118 

Litter . 410 119 

Ijatrines . 411 119 

Urinals . 412 119 

Mess kits . 413 120 

The kitchen . 414 120 

Water . 415 121 

Tents . 416 121 

Picket lines . 417 121 













































CHAPTER Yin 
Practice Marches 

Par. 

General remarks . 418 

Breaking camp, loading, etc. 422 

Regiment on the March . 439 

Mounted organizations . 452 

CHAPTER IX 
Wagon Train 

General remarks . 457 

Tables of wagons and personnel . 

Method of distribution for loading. 465 

Arrival in camp . 474 

CHAPTER X 
Railroad Transportation 

Reference to F. S. R. 477 

Order in which trains are made up . 478 

Loading animals on cars . 479 

Loading wagons on cars . 480 

Loading ambulances on cars. 481 

Loading property on cars . 482 

Loading men on cars . 483 

Conduct of train en route . 484 

Messing en route . 485 

Remarks . 489 

CHAPTER XI 

Care op Arms and Equipment 

Care of Arms: 

Small Arms: 

General remarks . 491 

Use of oil . 494 

Rust . 495 

How to clean a rifle. 496 

How to clean a pistol. 501 

Rules concerning the rifle. 502 

Data concerning the rifle. 503 

Field guns: 

General remarks . 506 

Care of equipments: 

Haversacks, webb belts, etc. 507 

Brass trimmings . 508 

Leather equipments . 509 

Harness—russet . 512 

Black .. 513 

CHAPTER XII 
Care of Animals 

General remarks: 

Abuse of animals . 514 

Picket line . , , .. 515 






































Par. Phge 

Grooming .516 152 

Feeding . 517 152 

Watering . 518 153 

Salt . 519 154 

Vinegar . 520 154 

Bitting . 521 154 

Saddling . 522 155 

Marches . 523 156 

Special remarks: 

Saddle animals . 524 . 156 

Draft animals . 526 157 

Pack mnles . 528 157 

Common diseases, and treatment; 

Pulse and temperature . 531 158 

Cold . 532 158 

Lung fever . 533 159 

Spasmodic colic . 534 159 

Flatulent colic . 535 159 

Constipation . 536 159 

Diarrhoea . 537 159 

Chronic indigestion . 538 160 

Glanders . 539 160 

Pampas . 540 160 

Sunstroke . 541 160 

Heatstroke . 542 160 

Thumps . 543 161 

Lameness . 544 161 

Sore backs . 545 161 

Cuts and lacerations . 546 161 

^ CHAPTER XIII 

Pay of Troops 

Precautions before coming to camp. 549 162 

Information pertaining to Pay Rolls. 551 162 

Pay roll abbreviations . 560 164 

Model pay roll entries . 561 166 

Preparation of Rolls 
How to make out a pay roll: 

General remarks . 562 168 

The brief . 563 168 

Body of roll . 564 168 

CHAPTER XIV 

United States Army Blank Forms 
How to make out blank forms: 

Remarks . 575 173 

Field return . 576 173 

Morning report, company . 577 177 

Flow to handle additions and deductions. 578 180 

Requisition for forage . 579 181 

Duty Roster . 580 183 

Sick report . 183 












































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By Colonel James A. Moss and Major Frank T. Woodbury.$2.00 

LESSONS IN BAYONET FIGHTING 

By Lieutenant Sidney F. Mashbir .$ .75 





GEORGE BANTA PUBLISHING CO 

MENASHA, WISCONSIN 


































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